I love pickles. I’m the kid who used to actually eat and relish the pickles in a McDonald’s hamburger…back when I still consumed Maccas, (oh youth!). Anyhoo, I guess it’s the mix of briny, sweet and tart which makes my tastebuds go absolutely nuts. I guess it’s not a coincidence that pickles in many cuisines are served to wet the appetite. Unfortunately for people like me, my appetite tends to demolish the pickles on the table rather than ready itself for the main course.
Every time I walk past a bunch of radishes at my local market I’m too struck by their beauty to think of what to do with then. At home I’m more likely to use Daikon radishes to cook with but fortunately both are great for pickling! It’s also a good workout for not-used-very-much mandolin V-Slicer.
Standard pickle brine is so easy to make. And you can embellish the following with mustard seeds, chillies, or other herbs and spices.
(makes 1 large Jar)
1 Bunch of Radishes
3/4 cup white vinegar
1/3 cup boiled then cooled water (or filter water)
1 1/2 tablespoons Salt
2 1/2 tablespoons Sugar
Wash, de-leaf and trim the radish heads. Slice finely (either mandolin or knife will do)
In a large mason jar pack in the sliced radish.
Combine the vinegar, water, sugar and salt in a bowl, mix well until sugar and salt dissolve.
Poor the liquid into the jar covering the sliced radish.
Pickles will keep in the fridge for about 1-2 weeks. They can keep for much longer if you sterilise your jars.