Pickled Radishes with Ginger
These Pickled Radishes are perfectly crisp and fiery with slices of hot ginger. Get the recipe at Supper in the Suburbs.
Servings: 2 500 millilitre jars
- 500 grams radishes
- 75 grams sea salt
- 400 millilitres white wine vinegar
- 75 grams white sugar
- 1.5 tsp mixed peppercorns
- 1 tsp coriander seeds
- 0.5 tsp mustard seeds
- 0.5 tsp chilli flakes
- 0.5 tsp all spice
- 2 inches root ginger peeled and thinly sliced
Top and tail the radishes and cut to your preferred shape / size (see note 1).
Add the prepared radishes to a bowl and sprinkle over the sea salt. Leave them to rest for 30 minutes during which time the salt will draw the moisture out of the radishes helping them to stay crisp while pickling.
Once 30 minutes is up, drain away any liquid that has collected in the bottom of the bowl.
Pour the vinegar into a saucepan along with the sugar and all of the spices except the ginger.
Gently heat the vinegar for 10 minutes or until it begins to simmer.
Pack the radishes and ginger slices into sterilised jars (see note 2) and pour over the infused vinegar.
Seal the jars and allow them to cool (you will know they have cooled when the lids make a "pop").
Store in a cool dark place for up to 6 months. Once opened, store in the fridge and eat within 2 weeks.
Slicing your radishes thinly makes them more versatile for adding to dishes like burgers, salads, sandwiches etc. I like to do one jar thinly sliced and a second jar "chunky" with the radishes simply halved or quartered depending on their size. These chunkier pickles are great for adding to grazing boards and other snacking platters.
There are a couple of different methods you can use to sterilise your jar. If I'm in a rush I will use a food-safe, chemical steriliser but the best method is to simply wash the jar with hot, soapy water and rinse (but don't dry) them. Next, place the jars into your oven for 10 minutes on a low temperature (160C/320F/gas mark 3) or until they are dry.