Pickled radishes are my latest discovery – they are SO pretty. You can use them to make anything look alluring but they are especially good:
- Garnishing pistachio-green soups – such as a cold cucumber soup for instance
- Adding to the filling of tacos
- Adding to anything where you might add spring onion
- In a pasta dish of orzo and hot smoked salmon
- Topping salads
- On top of anything dressed with a salsa verde
They are quick to make (the thinner you slice the radish, the quicker they are ready) but they will keep in the fridge up to a week (after a few days they start to go soft rather than stay crunchy).
Other posts you might find interesting
For a post about pickled beetroot, follow this link.
For how to pickle red onion, follow this link.
- 6 radishes
- 2 tbsps of water
- 3 tbsps of cider vinegar
- 2 tsps of golden caster sugar, or you could use honey or maple syrup (care with this as volume for volume honey is sweeter than sugar)
- Pinch of salt
- You can also experiment with adding: mustard, fennel, or coriander seeds; or a few peppercorns
- Slice the radishes as thinly as you can.
- In a small saucepan mix the water, salt, sugar (or honey/maple syrup) and bring to a boil to dissolve the sugar.
- Pour over the radishes. Leave to cool.
- Cover and put in the fridge.