Name: Turshi (Radish pickle)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Makes 1 x 500 ml (17 fl oz/2 cup) jar
Cuisine: Afghani
Ingredients: 1 garlic clove, crushed; 1 tablespoon freshly cracked black pepper; 4 dill sprigs; 100 ml (3½ fl oz) Chinese black vinegar; 100 g (3½ oz/¾ cup) finely grated palm sugar (jaggery); 10 dill sprigs, leaves picked; zest of 1 lime; juice of 1 lemon; 10 coriander (cilantro) sprigs, leaves picked; 6 baby radishes, thinly sliced; 1 Lebanese (short) cucumber, thinly shaved lengthways

Preparation info

Makes
1 x 500 ml
jar

Difficulty
Easy
Ready in
30 min

Appears in

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

About

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.

Ingredients

1 Lebanese (short) cucumber, thinly shaved lengthways
6 baby radishes, thinly sliced
10 coriander (cilantro) sprigs, leaves

Method

Place all the pickling brine ingredients in a small non-metallic saucepan. Add 100 ml (3½ fl oz) water and bring to the boil. Remove from the heat and set aside to cool.

Put the remaining ingredien