Author Notes
Growing up I saw my grandma pickling a lot of stuff – gherkins, mushrooms, tomatoes. onions, garlic.
So I had quite a good idea on how to make the standard pickling liquid or for instance, importance of sterilising the jars.
I never, however, saw her making pickled radish.
Thus using my knowledge and love to experiment – here is my Simple Pickled Radish! —Kirill Greidan
Ingredients
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1 bunch
Radish
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200 milliliters
Water
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200 milliliters
Apple Cider Vinegar
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2 tablespoons
Honey
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1 tablespoon
Salt
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1 teaspoon
Mustard Seeds
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1 teaspoon
Coriander Seeds
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1 teaspoon
Black Peppercorns
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3
Bay Leaves
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3
Whole Cloves
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3
Garlic Cloves
Directions
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First of all, slice the radishes really thinly. The mandoline slicer will be very useful.
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Next in a medium sized pan bring to the boil water, vinegar and all of the spices to the boil.
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Put garlic at the bottom of a 700ml jar with a lid, pack with sliced radish and pour the boiling hot mixture over it.
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It will be ready in 5-7h or for the best result leave it overnight. Keep in the refrigerator or up to a week or so.
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