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