Quick pickled radishes

Name: Quick pickled radishes
Cuisine: British, European
Ingredients: Pack of pink radishes, sliced; Basic pickle liquid ingredients – 3 parts water, 2 parts vinegar, 1 part sugar, salt to taste – plus one of the following:; 10g fresh finely sliced ginger and 1 tsp black peppercorns; 1 tsp cardamom seeds and pink peppercorns, lightly crushed and toasted

3 steps

Serving suggestions: An alternative side for roast beef, white fish, or an addition to a salt beef sandwich. Add feta, sliced orange and watercress for a quick lunch. Pair with watermelon slices for a sweet and sour snack.

Updated at: Thu, 17 Aug 2023 07:05:35 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories157.2 kcal (8%)

Total Fat0.4 g (1%)

Carbs36.5 g (14%)

Sugars29.2 g (32%)

Protein1.4 g (3%)

Sodium820.5 mg (41%)

Fiber3.2 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

pink radishes

sliced

3 partswater

pickle, plus one of the following:

2 partsvinegar

1 partsugar

salt

to taste

10gginger

fresh, finely sliced

1 tspblack peppercorns

1 tspcardamom seeds

crush and to

pink peppercorns

lightly ed asted

Instructions

Step 1

Wash jars in plenty of hot soapy water, or run them through the dishwasher. Heat in a low oven (110-120C/90-100C fan/gas ¼-½) for 25 minutes. Ensure they are hot and dry when you fill them.

Step 2

Heat the water, sugar and salt with your chosen spices in a pan on a medium heat. When the sugar and salt are dissolved, pour in the vinegar and whisk well. Pour over the radishes, ensuring they are fully covered.

Step 3

Store the jars in the fridge once opened, for up to four weeks.