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