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!
Prep time:Makes approx.:
Bunch of Radish
200ml Apple Cider Vinegar
2 tbsp Honey
1 tbsp Salt
1 tsp Mustard Seeds
1 tsp Coriander Seeds
1tsp Black Peppercorns
3 Bay Leaves
2 Garlic Cloves
1. First of all, slice the radishes really thinly. The mandoline slicer will be very useful.
2. Next in a medium sized pan bring to the boil water, vinegar and all of the spices to the boil.
3. Put garlic at the bottom of a 700ml jar with a lid, pack with sliced radish and pour the boiling hot mixture over it.
4. 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.
I usually use the regular radish,
however you can be adventures and go for Daikon (Asian radish also often used in kimchi) or Watermelon Radish.
There are plenty of other types you can use.
You can even mix the radish and beetroot for this pickle.
Not many people know that pickles of all sorts are incredibly beneficial for your health.
The health benefits of pickles include a good supply of essential vitamins, minerals,
and antioxidants, contributes to modest diabetes control, improved digestion, liver protection, a supply of probiotics,
and many many more!