*This recipe is gluten-free according to industry standards

Fore more pickling recipes check out our pickled beetroot and pickled cherries.


  • 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


  • 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.


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