Note: a lovely colourful addition to pretty much anything;
keeps fine for a few days at room temperature.
Serves: enough for topping a couple of burgers.
Ingredients
60 ml vinegar
30 ml water
3 tbsp sugar
1 tsp salt
0.5 tsp black mustard seed
0.5 tsp black pepper, ground on your hand grinder's
coarsest setting or crushed in a pestle and mortar
1 bay leaf
125 gm radishes (e.g. five large ones)
Method
Wash, top and tail the radishes then slice into 2-3 mm
thick nice round piece (so that you can still see the shape of
the radish); place them in a small bowl.
Put everything else in a small saucepan and bring to the
boil.
Pour the hot pickling liquor over the sliced radishes,
cover and leave to cool.
