Chilli pickled radishes
- Easy
- Makes 500g Jar, 10 minutes + cooling and pickling
Skip to ingredients
- 3 red chillies
- 1 bay leaf
- 1 tsp black peppercorns
- 1 tsp yellow mustard seeds
- 1 clove garlicbashed
- 250ml white wine vinegar
- 75g golden caster sugar
- 1 tsp sea salt
- 400g radishesa variety, halved
Nutrition: per serving
- kcal14
- fat0.2g
- carbs2.4g
- sugars2.3g
- fibre0.5g
- protein0.4g
- salt0.1g
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.
