Perfect Pickled Pink Radishes

As pretty as a picture! The beetroot add the lovley pinkness to this versatile quick pickle. Make use of small in season radishes.

Makes about 2 or 3 jars

Add on some grilled chicken, added to a mezze platter and I love it topped on salads for extra zing.

• 850g red radishes
• 500ml apple cider vinegar
• 150g granulated sugar
• 1 lime zest and juice
• 1/2 slices raw beetroot
• 2 bay leaves
• 1/2 teaspoon ground allspice
• 2 teaspoons peppercorns
• 1 teaspoon sea salt

Sterilising Jars

1. Preheat oven to 110c
2. Wash the jars in very hot soapy water
3. Rinse well, and add to the oven for at least 20minutes
4. Arrange the jars on the oven shelf, making sure the jars are not touching each other. Close the oven door and leave the jars for a minimum of 20 minutes.
5.  Using thick oven mitts, remove each jar from the oven as needed onto a heatproof mat or heat pad, making sure you fill while the jam or preserve is as hot as the jar.
6. Do NOT add cold food to hot jars, or hot food to cold jars; otherwise, the jar will shatter which is very dangerous

Pickled Radishes

1. To make the pickling liquid, add the vinegar, sugar and lime juices to a medium saucepan, bring to simmer until the sugar has dissolved.
2. Add the rest of the ingredients
3. Slice the radishes as thin as possible, a mandolin works really well – add to the pickling mixture.
4. Fill the jars adding one bay leave to each jar