Pickling: Radish & pink peppercorns
In a year when our physical connections have been constrained, thoughtful gifts that are made by hand feel all the more special. But we refer here to the uplifting notion of new-year gifts – seasonal tokens concocted at your kitchen table and stove that are a joy to give as they are to receive in January. For us, it will be pickles and preserves from chutneys to sweet yet spiced jars of brine with bejewelled vegetables bobbing inside.
To that end, out come our Bruna boards ready to slice whatever takes our fancy to then tumble into jar upon jar of pickle, destined for the store cupboards to be enjoyed during winter’s swan song. Why not try this piquant recipe for pickled radishes – a simple one, as most pickles joyfully are, that has been passed down to us and that we have tinkered with over the years.
Do note, the below quantities makes plenty for two vessels of 250ml or so.
From the pantry
2 tbsp fresh pink peppercorns
200ml white wine or apple cider vinegar
1 tsp salt
1. Chop off and discard either end of each radish before slicing them as thinly as you’re able. Then, divide them evenly into two sterilised jars with the pink peppercorns tossed in for good measure.
2. Place a small saucepan over a medium heat and add the vinegar, water, honey and salt, bringing the mixture to a rolling boil for several minutes.
3. Then pour the pickle brine over the radishes, attach the lids, and turn upside down until the contents have cooled. At this point, they can be stored in the fridge for several weeks.
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