These pretty Pickled Radishes are tangy, salty and crunchy and make a superb topping for salads, burgers.. they are a great addition to pretty much any meal! I also love them on toast or straight from the jar. You can double or halve this recipe to make a larger or smaller batch.
You will need:
2 bunches of radishes
1/2 cup white vinegar
1/2 cup filtered water
2 TBS coconut sugar
1/2 TBS sea salt
1/4 tsp mixed peppercorns
1/4 tsp mustard seeds
What to do:
Remove the leaves and roots from the radishes, and thinly slice them using a mandolin or sharp kitchen knife. Divide the sliced radishes between two clean, sterilised glass jars.
Put the vinegar, water, sugar and salt into a large pot over a medium heat and stir for a couple of minutes, until the sugar and salt has dissolved.
Pour this mixture over the radishes, then evenly divide the peppercorns and mustard seeds between the jars. Leave to cool on the bench, then transfer to the fridge.
Leave in the fridge overnight before enjoying your pickled radishes - they will also keep well in the fridge for up to 2 weeks, if they last that long!