Waitrose and Partners
Pickled radishes

Pickled radishes

Crunchy, robustly spiced and tangy, this pretty-in-pink condiment will add zing to your favourite sandwiches, pep up salads, and add welcome sharpness and colour to burgers and steaks.

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Gluten freeVegan
  • Makes2 300g jars
  • CourseSnack
  • Prepare15 mins
  • Cook5 mins
  • Total time20 mins
  • Pluscooling + chilling

Ingredients

  • 2 x 200g packs Essential Radishes, trimmed and finely sliced
  • 140ml white wine vinegar
  • ½ tsp ground black pepper
  • ¾ tsp yellow mustard seeds
  • 20g ginger, peeled and cut into matchsticks
  • 60g caster sugar
  • 2 tsp fine salt

Method

  1. Sterilise 2 x 300g jars (or equivalent) according to the instructions online at waitrose.com/howtosterilisejars. Divide the radishes between the sterilised jars. Put the vinegar in a small saucepan with 100ml water, the black pepper, mustard seeds, ginger, sugar and salt. Set over a medium heat until the sugar has dissolved. Pour over the radishes, giving them a swirl to submerge. Seal the jars, then leave to cool. Chill for at least 2 hours or up to 2 weeks.

Cook’s tip

Use a teaspoon to scrape the peel from the ginger – it’s quick and easy, and you’ll lose less ginger than you would with a peeler or knife.

Nutritional

Typical values per item when made using specific products in recipe

Energy

225kJ/ 53kcals

Fat

0.6g

Saturated Fat

0.2g

Carbohydrates

11g

Sugars

10g

Fibre

1g

Protein

0.8g

Salt

1.6g

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