Pickled radishes with ginger & chilli
- Preparation and cooking time
- plus overnight brining
- Makes 4 x 450ml jars
Preserve crunchy radishes in tangy spiced vinegar for a delicious addition to a salad or Asian-inspired main dish
- 1kg radishes
- 140g coarse crystal sea salt
For the pickling vinegar
- STEP 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.
- STEP 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 mace blades 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.
- STEP 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.