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PICKLED RADISHES

Prep/Cooking Time: 30-45 Minutes

Printable Version

Ingredients

  • 50g Carrots
  • 100g White onion
  • 50g Celery
  • 200g Red radishes
  • 400g Chinese radishes
  • Breakfast radishes add 200g if available
  • 150g Sugar
  • 450g White wine vinegar
  • 2 Bay leaf

Instructions

  • Peel and wash all vegetables and remove any stem or spoilage
  • Dry the vegetables and keep on the side
  • Place the sugar, vinegar & herbs in a thick bottom pan
  • Place the pan on the heat and bring to the boil
  • As soon as the solution boils remove from the heat and leave to cool naturally
  • Now finely slice all of the vegetables and place them in a plastic tub
  • As soon as all the vegetables are cut pour over the pickle solution
  • Leave at ambient temperature till the liquid is completely cool
  • Once cool cover with lid or cling film and place in the fridge till needed