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.