Chilli pickled radishes
- Easy
- Makes 500g Jar, 10 minutes + cooling and pickling
Ingredients
- 3 red chillies
- 1 bay leaf
- 1 tsp black peppercorns
- 1 tsp yellow mustard seeds
- 1 clove garlic, bashed
- 250ml white wine vinegar
- 75g golden caster sugar
- 1 tsp sea salt
- 400g radishes, a variety, halved
Method
- STEP 1
Prick the red chillies all over with a fork (or split if you want it hotter) and put in a saucepan with the bay leaf, black peppercorns, mustard seeds, garlic, vinegar, sugar, salt and 100ml water.
- STEP 2
Bring to the boil and simmer for a minute before removing from the heat and allowing to cool completely.
- STEP 3
Once cool, pour over the radishes and leave for at least 3 hours before serving but preferably overnight. Serve with pâté, cheese or cured meats.
