Pink Pickled Radishes

These beautiful pink pickled radishes make wonderful homemade Christmas gifts. They’re very easy to make and don’t take long to pickle.

The tangy and slightly spicy flavour is delicious with just the right amount of crunch. They are perfect on top of hors d’oeuvres, on a cheese board or in wraps and sandwiches.

Ingredients

1 bunch red radishes (about 250g without greens)

1 medium sized red onion

500ml boiling water

1/4 cup Green Goddess Organic Apple Cider Vinegar

juice of one large lemon

1 teaspoon Himalayan salt

3/4 teaspoon brown sugar

pinch of chilli flakes

Instructions

Remove the green tops of the radishes and wash the radishes throughly. Cut into thin slices. Peel the red onion and slice thinly discarding the ends. Place both into a bowl.

Heat water until boiling and pour over the radishes and onions, leave for 30 seconds only, any longer and the onions will go soggy, pour the water off and set aside.

In a jar or bowl mix the vinegar, lemon, salt and sugar. Stir until the sugar has dissolved, add the chilli flakes if using or other ingredients as above, stir again and pour over radish and onion slices, stir to combine. Place everything into a jar and seal, put into the fridge and wait a couple of days until the pickled radishes loose some of their firmness, but not their flavour.

If you like crunchy radishes you can eat them after a few hours in the fridge, the pickling happens pretty quickly.

The radishes make a lovely topping on hors d’oeuvres and both the onions and radishes are delicious in sandwiches, wraps and pita pockets alongside your favourite fillings.

These will keep for at least 2-3 weeks in the fridge, however they never last that long in mine!