PICKLED RADISHES WITH GINGER & CHILLI

Pickled radishes with ginger & chilli image

Preserve crunchy radishes in tangy spiced vinegar for a delicious addition to a salad or Asian-inspired main dish

Provided by Jane Hornby

Time 40m

Yield Makes 4 x 450ml jars

Number Of Ingredients 12

Ingredients

1kg radishes
140g coarse crystal sea salt
1 tbsp black peppercorns
1 tbsp coriander seeds
1 tbsp yellow mustard seeds
10 cloves
few pieces of mace blades
2 bay leaves
700ml white wine vinegar
150g white sugar
1 thumb-sized piece ginger , peeled and thinly sliced
1 sliced red chilli

Steps:

Trim the radishes and halve any larger ones. In a large bowl, mix the coarse crystal sea salt with 300ml boiling water and let it dissolve to make a brining solution. Add 1.2 litres cold water, then the radishes. Cover and leave to soak overnight, then rinse and drain.
To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the mace blades last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer. Add the ginger and red chilli.
Pack the radishes into sterilised jars (see tip below), pour over the hot vinegar, then seal. Ready to eat in 2 weeks, or longer, if you like.

Nutrition Facts : Calories 19 calories, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.9 milligram of sodium