Radish allotment pickle
- 8 oz radishes
- 1/2 cup white wine vinegar or apple cider vinegar
- 1/4 cup water
- 3 tablespoons honey or 1/2 cup sugar
- 1 teaspoons salt
- ½ teaspoon whole mustard seeds
- Optional add-ins: garlic cloves, black peppercorns, fennel seeds, coriander seeds, bay leaf
My radish are a mixture of Chinese and traditional British radish. Cut them in rounds. Sprinkle salt on them to soften them for a few minutes. Rinse off. Pop them in a sterile glass jar. Boil the rest of the ingredients and pour on the radish. Allow to cool, then refrigerate.
Serve with rye sourdough and feta cheese or hummus.
Heritage Bakehouse 