I love radish. I love growing them and I love eating them. I plant some each week to ensure that I have a regular supply. These little babies are the first ones picked from my new vegetable garden;
I hosted a party recently and as well as a pizza bar where guests could top their own pizza before they hit the sizzling heat of the cob oven we also had a burger bar that had many choices of sauces, caramelised onions, a wonderful balsamic bacon marmalade (flipping amazing stuff by the way!) and pickled radish. They are super simple and super quick. They only need a few hours in the fridge and a whole lot of magic happens to this little peppery garden friend.
They were fabulous on the burgers and the day after the party they were even more fabulous with some home made falafel- recipe for those coming in the next few days.
PICKLED RADISH
INGREDIENTS
- 100ml water
- 4 tablespoons white wine vinegar
- 2 dried chillies
- 1 tsp. corriander seeds
- 2 thick sliced of ginger
- Handful of radish cut into thick slices
METHOD
- In a small pan put everything apart from the radish in and bring to the boil. Once at a boil take it off the heat.
- Place the sliced radish in a jar and pour over the hot pickle juice.
- Place the lid on and put them in the fridge to cool completely.
- Use once cool. They will last for a week in the fridge.
See, easy peasy!
They were fabulous on the burgers and the day after the party they were even more fabulous with some home made falafel- recipe for those coming in the next few days.
