Name: Quick Pickled Radish with Ginger (1 jar)
Ingredients: 1 bunch radishes (any kind – but crisp); 1 tsp sea salt; 1 thumb ginger (peeled and finely chopped); 80 ml rice vinegar ( (at a push you could use cider or white-wine vinegar)); 60 ml water; 4 tsp sugar

An easy and addictive pickle from Bee Wilson. Its crunchy and refreshing if eaten immediately, but after a couple of days in the fridge it is softer and will turn a delicate coral.

Quick Pickled Radish with Ginger (1 jar)

Ingredients

1 bunch radishes any kind – but crisp
1 tsp sea salt
1 thumb ginger peeled and finely chopped
80 ml rice vinegar (at a push you could use cider or white-wine vinegar)
60 ml water
4 tsp sugar

Servings:

Instructions

You will need a Kilner-style jar, sterilised or fresh from a hot dishwasher.
Wash and trim the radishes and slice them. Rub with the salt in a bowl and leave for 5 minutes.
Squeeze out any liquid and layer them up in the jar with the ginger. Mix the vinegar, water and sugar and pour over the radishes. Put in the fridge for half an hour – or for up to a week.

Share this Recipe

Sue's Recipes and Other Stories

Recipes, Travel and other Titbits

Quick Pickled Radish with Ginger (1 jar)

Related

Leave a Reply Cancel reply