Why Pickled Radish? To me, the only way to relax after work on a Friday is with a gin and tonic – even better enjoyed with a bowl of freshly cut radishes and sea salt to dip.
I am not sure where the radish and gin and tonic combination came from; all I know is that I have strong memories of my father doing exactly the same.
However, now I have the perfect accompaniment that I am sure will do my father proud, especially enjoyed with that ice cold gin and tonic– sweet pickled radishes.
These radishes not only look beautiful once pickled (they turn a rose coloured pink) but also taste fantastic. The natural bitterness of the radishes is matched with the sweet, salty and sour pickling solution.
Enjoy as snack before dinner, with a beverage of your choice or along side cheeses, olive and cold meats at a cocktail party.
Note you need to start this recipe two days in advance.
1 tablespoon coriander seeds
250ml malt vinegar
250ml white wine vinegar
200g caster sugar
2 teaspoons celery salt
1 teaspoon sea salt
1 teaspoon black pepper corns
2 bunches small radishes
Heat a saucepan over medium heat and add the coriander seeds. Shake the pan for 1-2 minutes until the seeds pop. Take the saucepan off the heat and add the vinegar, sugar, salt peppercorns and 300ml water.
Return to the heat and bring the liquid to the boil. Cook for 3-4 minutes or until the sugar dissolves.
Add the radish and take off the heat. Allow to cool in the saucepan before transferring to a sterilized jar and refrigerating.
The radishes can be eaten after 24 hours but are best left to pickle for 2 days.
Store in the refrigerator for up to 2 weeks.