in a bit of a pickle: radishes

I have no opening statement for this post, because I have said it all before; I love pickling things. I just love it; I love the colours it creates and I love how it captures the flavours of a season in a jar, extending the life of the ingredients and the memories.

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Pickled radishes are a staple in my kitchen. They are a lovely juxtaposition of sweet and tangy and brighten up any dish they are strewn over top of.

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The process is so simple, and unlike the lemons I pickled a few months ago, the flavour is noticeably different even within an hour.

Slice a bunch of radishes as thinly as you can – either with a grater or a mandolin and pack them as tightly as you can into a glass jar.

Cover them with a tablespoon of sugar, another of salt and a third of olive oil. Top with a glug of apple cider vinegar – enough for all of the radishes to be covered.

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Shake it up and leave it to settle, the colour of the radishes will leach out into the liquid, colouring it a beautiful bright pink which will also be absorbed into the white flesh of the radishes.

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You can even experiment with what you add to the pickling solution. What’s your favourite way of doing it?