Radish and celery pickles

Name: Radish and celery pickles
Ingredients: 125 ml White wine vinegar; 125 ml Water; 1 tsp Salt; 1 Bay leaf, fresh or dried; 4 White peppercorns; 3 medium Radishes, sliced (Main); 1 stick Celery (Main)

Tam West

Geoff Scott

Chef and culinary lecturer

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This is a great accompaniment to Mexican dishes.

Ingredients

125 ml	White wine vinegar
125 ml	Water
1 tsp	Salt
1	Bay leaf, fresh or dried
4	White peppercorns
3 medium	Radishes, sliced (Main)
1 stick	Celery (Main)

Directions

Bring vinegar, water, salt, bayleaf and peppercorns to the boil. Gently simmer for 5 minutes then turn off and allow to cool.
Add radish and celery to pickling solution. Allow to marinate for 30 minutes before serving. Transfer to a small container, cover and store in the fridge