Chilli pickled radishes

  • Makes 500g Jar, 10 minutes + cooling and pickling
  • Easy

This simple chilli pickled radishes recipe is a great way to preserve the flavour and crunch of the radishes while the red chilli gives it a spicy kick. Serve with cheeses, cured meats or pâté


*This recipe is gluten-free according to industry standards



  • red chillies 3
  • bay leaf 1
  • black peppercorns 1 tsp
  • yellow mustard seeds 1 tsp
  • garlic 1 clove, bashed
  • white wine vinegar 250ml
  • golden caster sugar 75g
  • sea salt 1 tsp
  • radishes 400g, a variety, halved


  • 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.

Nutritional Information

  • Kcals 14
  • Fat 0.2g
  • Carbs 2.4g
  • Sugars 2.3g
  • Fibre 0.5g
  • Protein 0.4g
  • Salt 0.1g