I found a terrific recipe for pickled radishes recently, and made a couple of batches in rapid succession. Before I knew it I had tweaked the recipe, added more vegetables, and seen the whole lot disappear so quickly I had to make more. I particularly like these pickles served alongside pate on French bread, but you can put the jar out to have with anything you like — from fried chicken or fish and chips through to soy beef skewers on rice.
Ingredients
| 6 | Radishes, washed and trimmed (Main) |
| 4 | Baby carrots, peeled |
| 1 | Cucumber, 6cm piece, halved and deseeded |
| 4 tsp | Salt |
| 1 knob | Ginger, 3cm piece, peeled and cut in matchsticks |
| 4 Tbsp | Caster sugar |
| 75 ml | Rice wine vinegar, (not seasoned sushi vinegar) |
| 1 Tbsp | Water |
| 6 | Black peppercorns |
| 6 | Coriander seeds |
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Directions
- Cut small radishes in half and large ones in quarters. Halve carrots lengthwise, or cut in thick slices if they are unusually fat. Slice cucumber.
- Place vegetables in a bowl and toss with salt to combine. Set aside for 30 minutes, then transfer to a sieve so juices can drain (do not rinse).
- Pat dry with a paper towel. Transfer vegetables to a jar or bowl, and add ginger.
- Dissolve sugar in vinegar and water with peppercorns and coriander seeds over low heat. Pour over vegetables.
- Allow liquid to cool then cover and refrigerate pickles for at least 1½ hours before serving.
- Pickles are at their crunchy best in the first 2 days, but will keep, refrigerated, for 2 weeks.
