PICKLED RADISH
Makes 260g, Ready in 15 Minutes + Infusing Time
Pickles are a great way of preserving veggies you’re not sure you’ll use up quickly and are an easy and delicious way to add flavour and colour to so many dishes!
These are really versatile and can be used as a side, in a salad, burgers, wraps... I love them! And hope you will too.
INGREDIENTS
260g Radish, sliced
250g Cider vinegar
250ml water
2 Tablespoons caster sugar
1 Tablespoon of salt
1 Teaspoon peppercorns
5 Bay leaves
A few sprigs of thyme
METHOD
Heat the vinegar, water, sugar salt, peppercorns and bat leaves over a low heat until the sugar and salt have fully dissolved.
Add the radish and thyme into a sterilised jar and pour the liquid in.
Mix well and leave to cool completely before sealing the jar.
Leave overnight, keep in the fridge and then use within 2 weeks.