Pickled radishes with ginger & chilli

• radishes↗1kg g
• coarse crystal sea salt↗140g g
• black peppercorns↗1 tbsp tbsp
• coriander seeds↗1 tbsp tbsp
• yellow mustard seeds1 tbsp tbsp
• cloves↗10
• mace↗few pieces of

  blades

• bay leaves↗2
• white wine vinegar↗700ml ml
• white sugar↗150g g
• ginger↗1 thumb-sized piece

  peeled and thinly sliced

• sliced red chilli1

Step-by-step instructions

1. 1

   Trim the radishes and halve any larger ones. In a large bowl, mix the coarse crystal sea salt with 300ml boiling water and let it dissolve to make a brining solution. Add 1.2 litres cold water, then the radishes. Cover and leave to soak overnight, then rinse and drain.

2. 2

   To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the mace blades last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer. Add the ginger and red chilli.

3. 3

   Pack the radishes into sterilised jars (see tip below), pour over the hot vinegar, then seal. Ready to eat in 2 weeks, or longer, if you like.