Pickled Radishes

Ingredients:

  • 1 bunch radishes

  • ¾ cup white wine vinegar or apple cider vinegar

  • ¾ cup water

  • 2 tbsp honey or maple syrup

  • 2 tsp salt

  • ½ tsp whole mustard seeds (optional)

  • Optional add-ins: garlic cloves, black peppercorns, fennel seeds, coriander seeds, pinch of red pepper flakes

Directions:

  1. Slice tops and bottoms off the radishes, then slice into thin rounds. Pack into a jar.

  2. Top with mustard seeds and any optional extras.

  3. In a small saucepan, combine vinegar, water, honey or maple syrup, and salt. Bring just to the boil, stirring occasionally, then pour the mixture over the radishes.

  4. Cool to room temperature. You can serve the pickles immediately or pop a lid on and refrigerate for later. The pickles will keep well in the fridge for several weeks but are at their crunchy best for about five days after pickling.

Claire Meirellessides, salad