I love pickles. It’s an unusual thing – I highly dislike cucumbers, but once they are pickled with a bit of chilli it transforms from something slimy and tasteless into something sweet, spicy, and delicately crunchy. I’ve never really put much thought into pickling things myself, but when I was rummaging through my fridge’s vegetable ice box this week I came across a bunch of radishes from a couple of weeks ago. The leaves were yellowing and wilted, but the radishes themselves were still quite perfect. I decided to try pickling them myself to preserve them; and after just 24-hours they turned out to be the most perfect accompaniment to any cheese and charcuterie board.
Slightly sweet and not too salty, they would also be great in lightening up any burger, salad or seafood dish. Too easy, and so sublime…!
You will need:
- Glass jar with screw-top lid, one cup capacity;
- 6-7 radishes, leaves and roots trimmed, washed and sliced thinly with a knife or mandolin;
- 8-10 peppercorns;
- Fresh dill;
- 1 clove of garlic, sliced;
- 2 eschallots, peeled and sliced;
- 1/2 cup white vinegar;
- 1/4 cup water;
- 1/2 cup caster sugar;
- 2 teaspoons salt.
Arrange the radishes, peppercorns, a few stands of dill, the garlic and the eschallots in the jar, layering carefully and pressing the slices down compactly into the jar.
In a bowl/measuring jug, combine the white vinegar, water, caster sugar and salt, stirring until dissolved. Pour over the layered radishes, screw on the lid tightly and refrigerate for at least 24 hours.
Will keep for a week or so – enjoy any way you like, or even just on its own 🙂