Pickled radishes
Per serving
Try the Japanese method of pickling called 'amazuzuke', using sweet vinegar. You could use daikon or carrots in place of regular radishes
Ingredients
2 serv.Step-by-step instructions
- 1
Very thinly slice the radishes to around 4mm thick. Tip into a non-metallic mixing bowl and sprinkle over 2 tsp fine sea salt. Mix well with your hands and leave for 30-45 mins. They should be soft but not too floppy.
- 2
Meanwhile, pour the vinegar, sugar and chilli flakes, if using, into a saucepan. Bring to a gentle simmer and cook until the sugar has just dissolved. Set aside to cool to room temperature. There should be some liquid left at the bottom of the bowl of radishes. Pour this brine into the sugar liquid and stir to dissolve any salt crystals.
- 3
Pack the radishes into sterilised jars and pour over the cooled liquid. Seal and store in the fridge. Leave for 24 hrs before serving. Will keep in the fridge for up to a week.
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