A pretty pink pickle.
As a self proclaimed professional kitchen tinkerer there's nothing better than a rainy day trapping you inside allowing you to forage through your fridge in an effort to satisfy your cravings. This week's weather has been strange, moody and not a shred of sunlight, boo.
In an effort to pep up my mood i wanted something zingy, bite-y and full of glorious summer memories. It had to be quick and it had to be good. So as i rumbled around in my fridge i pulled out these pretty pink radishes.
After a quick dance with my mandolin and i had the most perfect wafer thin disc's ready for pickling. Pickling brine would have to be the easiest and quickest thing to prepare. Just throw it in a saucepan, bring to the boil and go. You can add anything you like to a pickling brine, garlic, red pepper flakes, bay, thyme. It depends on your mood and mine was calling for classic peppercorn and garlic.
Warning: Your house will smell like a hot vinegary mess for a little bit and beware of hot vinegar steam getting in your eyes. I always have my favourite scented candle ready to go!
This quick pickle will last up to two weeks in your fridge, but trust me you'll eat it before then. It will make you a good sized jars worth but i make two smaller jars and gift one as i'm the only one on my household that enjoys anything pickled.
This radish pickle is great in salads, next to fish or even on taco's. Experiment with your flavours and ingredients. Why not try spicy baby cucumbers with red pepper flakes or carrot and fresh turmeric? So many different flavour combo's to explore.
Pretty pink pickle. Makes 1 jar of pickles.
A bunch of radishes.
1/2 cup apple cider or white wine vinegar, your choice.
1/2 cup of sugar.
1/4 cup of water.
1 tbsp black peppercorns.
1 clove of garlic, sliced.
1 pinch of salt.
Slice your radish on a mandolin or try to slice as thin as you can with a knife. Set aside in you jar of choice that has been sterilised with hot water.
In a small saucepan add all other ingredients and bring to a boil. Pour over radishes and allow to cool. Place in fridge and enjoy for up to two weeks.