Pickled radishes with ginger & chilli

Pickled radishes with ginger & chilli

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Prep: 30 mins Cook: 10 mins plus overnight brining

Easy

Makes 4 x 450ml jars
Preserve crunchy radishes in tangy spiced vinegar for a delicious addition to a salad or Asian-inspired main dish

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per tbsp

  • kcal19
  • fat0g
  • saturates3g
  • carbs3g
  • sugars3g
  • fibre1g
  • protein1g
  • salt0.9g
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Ingredients

  • 1kg radishes
    Radish

    Radish

    rad-ish

    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 140g coarse crystal sea salt

For the pickling vinegar

  • 1 tbsp black peppercorns
  • 1 tbsp coriander seeds
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 1 tbsp yellow mustard seeds
  • 10 cloves
    Cloves

    Clove

    klo-ve

    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • few pieces of mace blades
  • 2 bay leaves
  • 700ml white wine vinegar
  • 150g white sugar
  • 1 thumb-sized piece ginger, peeled and thinly sliced
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 sliced red chilli

Method

  1. Trim the radishes and halve any larger ones. In a large bowl, mix the coarse crystal sea salt with 300ml boiling water and let it dissolve to make a brining solution. Add 1.2 litres cold water, then the radishes. Cover and leave to soak overnight, then rinse and drain.

  2. To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer. Add the ginger and red chilli.

  3. Pack the radishes into sterilised jars (see tip below), pour over the hot vinegar, then seal. Ready to eat in 2 weeks, or longer, if you like.

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Comments, questions and tips

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catie74
11th Sep, 2015
I've just made a batch of this and it is now stored and waiting to be sampled. If it tastes as good as I hope I will make more for Christmas gifts
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