This simple method for pickling is not only good for adding texture and acid to your dishes, it's also a great way to lower your food wastage and can be used to pickle most hard to semi-hard veggies.
Try adding them to salads for a crunchy acidic punch, or with soft cheese and charcuterie, to create balance by cutting through the fat.
1 Large bunch of radishes
700ml white vinegar
1/2 a cup of caster sugar
Sterilised Jar (750 ml)
Wash radishes and slice into quarters, remove excess ends.
Warm vinegar and sugar in a pot until almost simmering.
Take the vinegar off the heat and set aside to cool for 5 minutes or until you can touch the Liquid with your finger momentarily. (don't burn your self though)
Add radishes into your warm liquid and set aside to cool slightly.
Once the liquid is lukewarm you can add your radishes and pickling liquid into a sterilised jar and refrigerate.