Pickled Radish

Serves: 10
Cooks in: 15 minutes
Difficulty: 3/10
Gluten free


2 cups/500ml White Wine Vinegar 

1/2 cup/100g Caster Sugar

1 tsp Sea Salt 

5 Szechuan Peppercorns

2 tsp Caraway Seeds 

1 tsp Coriander Seeds  

3 tbs Caster Sugar 

2 tsp Mustard Seeds 

1 tsp Fennel Seeds  

5 cups/600g Radishes, halved

1 Onion, sliced into rings, fine


Add all the ingredients to a saucepan except the radishes & onions. Bring the vinegar mix to a simmer for 5 minutes before adding the radish & onion.

To the heat off & let the pickle sit for 5 minutes before transfer the mixture to your sterilised jars or containers. 

Seal the pickle & store in the fridge. Eat with-in a month.