Pickled Radishes

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.

0 Comments
Inline Feedbacks
View all comments

Related Posts

The best ever, most alcoholic, cranberry sauce and abundant ideas for what to do with it

“Amelia Simmons …. made a sauce from cranberries to go with turkey. The sauce might have been a descendant of the one made by Tudor…
Read More

Blackberry and Apple Chutney

This is the Saucy Dressings go-to chutney…well, alright, it’s a dead heat between this, the white peach chutney, and the Christmasy mandarin and…
Read More

Charming Pear and Apple Chutney Laced With Stone’s Ginger Wine

What do you do with a glut of pears? Well, you could try caramelising it, and serving it with a mascarpone mousse – see Mont…
Read More

Sign up to our Saucy Newsletter

subscribe today for monthly highlights of foodie events, new restaurant at home menus, recipe ideas and our latest blog posts