Ingredients
- 1x 500ml jar
- 220g radishes
- 250ml white wine vinegar
- 80ml water
- 1tbsp caster sugar
- 1 tsp sea salt
- 1 tsp black peppercorns
- ½ tsp yellow mustard seeds
- 2 bay leaves
- 1 lime, zest & juice
- ¼ tsp chilli flakes
Method
Prep the radishes, by slicing, dicing or into wedges.
Make your vinegar brine by combining the remaining ingredients in a pot, bring to a simmer, dissolve the sugar and salt and allow to cool.
Pack the prepped radishes, without squashing, into a cooled sterilised jar and pour over the brine to completely submerge.
Tap the jar on the bench to release any bubbles and seal.
Keeps for 6-8 months sealed, once opened keep in the fridge and consume within 4-6 weeks.
