Bunches of rosy radishes have started to appear in the grocers over the past few weeks, and I finally succumbed and bought a couple last weekend.
It was only in the last couple of years that I’ve developed a real love for baby radishes, and now I can’t seem to get enough of them. I love their peppery flavour, which becomes more intense during the summer and more subtle and sweet in the spring and winter.
Radishes make a great snack between meals, and can be a nice change from carrot and celery sticks when served alongside a bowl of humus.
They also make a wonderful pickle, which is exactly what I did with one of the bunches of baby radishes I bought last weekend.
These quick pickles are delicious served on a cheese or charcuterie board, or tossed through a green salad. And if you’re feeling really adventurous, you could use them instead of gherkins on homemade burgers or sandwiches.
- 250 g baby radishes
- 75 ml rice wine vinegar
- 1 tsp sea salt
- 1 tsp caster sugar*
- 1/2 tsp black peppercorns (optional)
- Slice the tops and bottoms off the radishes.
- Using a mandolin (or sharp paring knife) cut the radishes into thin slices.
- Pack the sliced radishes into a sterilised canning jar.
- Heat the vinegar, salt and sugar in a small saucepan over a high heat until it begins to boil.
- Remove the saucepan from the heat and pour the liquid over the radishes. And add the peppercorns (if desired).
- Seal the jar and store in the fridge for at least 24 hours before serving.
- I found this recipe nicely filled a 200 ml Wreck jar. If you prefer your pickles a little sweeter, add another teaspoon or two of caster sugar.
- Don’t be alarmed if you check on your pickles and discover they’ve changed colour. They will gradually turn a vivid pinky orange colour as they rest. They should last in the fridge for about a week.