Chilli pickled radishes
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Makes 500g Jar, 10 minutes + cooling and pickling
Easy
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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
Gluten free
Vegan
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Fore more pickling recipes check out our pickled beetroot and pickled cherries.
Ingredients
Nutrition
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3 red chillies
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1 bay leaf
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1 tsp black peppercorns
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1 tsp yellow mustard seeds
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1 clove garlic
bashed
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250ml white wine vinegar
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75g golden caster sugar
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1 tsp sea salt
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400g radishes
a variety, halved
Nutrition: per serving
- kcal14
- fat0.2g
- carbs2.4g
- sugars2.3g
- fibre0.5g
- protein0.4g
- salt0.1g
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Method
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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.
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step 2
Bring to the boil and simmer for a minute before removing from the heat and allowing to cool completely.
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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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