Ingredients
- 500 g radishes.
- 2 tablespoons peppercorns.
- 1/2 cup white vinegar.
- 1/2 cup apple cider vinegar.
- 1 tablespoon rice malt syrup.
- 1 teaspoon sea salt.
Directions
- 1. Slice radishes as thin as possible (you might like to use a mandolin for ease). Tightly pack into clean jars, sprinkling over peppercorns in each layer of radishes.
2. Place vinegar, rice malt syrup and sea salt into a saucepan on medium heat. Cook, stirring, until syrup and salt dissolve. Pour mixture over radishes, covering them completely. Place on jar lid and refrigerate for at least 8 hours before serving.
* Store in the fridge for up to 3 months. The flavour of the pickles gets better the longer they are left.
Pickling is the quick answer to fermenting. You won’t get the same gut-loving benefits, but pickles are still a great way to use up leftover produce. These Quick Pickled Radishes give instant texture to the salad bowl and are the perfect accompaniment to grilled meat.
Ingredients
- 500 g radishes.
- 2 tablespoons peppercorns.
- 1/2 cup white vinegar.
- 1/2 cup apple cider vinegar.
- 1 tablespoon rice malt syrup.
- 1 teaspoon sea salt.
Directions
- 1. Slice radishes as thin as possible (you might like to use a mandolin for ease). Tightly pack into clean jars, sprinkling over peppercorns in each layer of radishes.
2. Place vinegar, rice malt syrup and sea salt into a saucepan on medium heat. Cook, stirring, until syrup and salt dissolve. Pour mixture over radishes, covering them completely. Place on jar lid and refrigerate for at least 8 hours before serving.
* Store in the fridge for up to 3 months. The flavour of the pickles gets better the longer they are left.