These are my favourite pickled item at the moment. I remember having them in a café somewhere, I can’t recall where, a few years ago. I’ve since experimented with different combinations. I don’t have specific quantities here because it depends on the batch you want to make, and it doesn’t really matter, but I’ve based this on filling a medium-sized jam jar. These really are designed to eat within a week but would last longer because they are in vinegar. You can make smaller batches of these if you just want enough for a couple of days.
Top Serving Suggestions
Delicious in salads, in veggie burgers and my favourite is on top of toasted spelt bread with beetroot hummus and slices of avocado, a few black sesame seeds, a drizzle of olive oil and some pickled radishes.
Quick Pickled Radishes
Two handfuls of radishes
White wine vinegar
4 tbsp. unrefined golden sugar
Large pinch of sea salt
1) Thinly slice your radishes, discarding the green tops and the root.
2) Gently heat the white wine vinegar on a low heat and add the sugar, sea salt and pink peppercorns. Once the salt and sugar has dissolved, taste and add more sugar to taste if it’s very vinegary and too sour. You want a slightly sweet flavour but not too sweet.
3) Remove from the heat and allow to cool
4) Add springs of fresh dill
5) Place sliced radishes in sterilised jar (or non-sterilised if you’re keeping in the fridge for a few days). Pour the vinegar mixture on top.
6) Allow to marinate in the fridge for at least 12 hours. The whites of the radish will vanish leaving you with a peachy pink centre.