Radishes originated in China, but the ancient Egyptians and Romans also loved them. This is a pickle that I use as a condiment. Everything stays crisp, and the flavours marry beautifully.
Place all the pickling brine ingredients in a small non-metallic saucepan. Add
Put the remaining ingredients in a bowl, pour the cooled pickling brine over and gently toss to coat well.
Cover with plastic wrap and stand in the fridge for 30 minutes, or until lightly pickled.
Enjoy straight away, or pour into a sterilised jar, seal and refrigerate. This pickle will keep in the fridge for up to 2 weeks.
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