I’m a sucker for good food photography, and when I first saw this picture of for a Pickled Radishes recipe in Delicious, I just wanted to put it in one of my posts. Then I read the recipe, and thought how well it would go with Christmas foods, and how both the taste and the colour would add an extra ‘kick’ to our Christmas table.
But in our house, the Pickle ‘Wizard’ is Erik, so I’ll be showing him this Pickled Radishes recipe to get his teeth into. Once again, we’ll be fighting for space in our little kitchen. Maybe next year we will have our dream kitchen once again. But until then, this kitchen will have to do. Now, off to the shops for some radishes. (Next year I’ll be growing them again!)
This Pickled Radishes recipe is so colourful and gently spicy and goes especially well with Ceviche, or even Smoked fish, such as Salmon, Trout or Haddock. But it will also liven up Pork Pies and left-over Christmas meats.
- 175g French Breakfast radishes
- 3cm piece of fresh ginger
- 1/2 tsp coriander seeds
- 1 star anise
- 1 red chilli, deseeded ad finely diced
- 2 tsp caster sugar
- 4 tbsp white wine vinegar
- 1/2 tsp salt
- Try using cider vinegar, red wine vinegar or sherry vinegar to give the radishes a different flavour.
- Trim and thinly slice the radishes lengthways, then slice the ginger into fine strips. Put both into a bowl.
- Heat a small pan over a medium-low heat, add the spices, toast for a minute or so, then add the chilli, sugar, vinegar and salt. Simmer gently to dissolve.
- Stir this into the radishes, cover and put in the fridge overnight.
- You can preserve these for 2 - 3 days in prepared jars for presents, or for yourself.
- Serve with seafood, or brighten up with both colour and flavour a pork pie, or big slice of cold turkey.