This morning I had some radish that would have gone to waste if I hadn't used them so I pickled them. One cup of white vinegar, one cup of hot water and two teaspoons of sugar. Slice the radish and pack them loosely into sterile jars. Now pour the solution over them. Leave them to cool and keep for a couple of weeks before eating. They keep for months if stored in the fridge
Converting my suburban garden in North East England into a food producing garden. We are UK planting zone 9a
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Useful, thank you. Are they nice pickled? xx
ReplyDeleteThey are lovely Joy. Not pungent and peppery at all.
DeleteI just planted extra 'wasabi' radishes, and wondered what I will do with them, this sounds perfect-a little heat and a little sweet, lol. Sandi
ReplyDeleteI've never heard of wasabi radish. Are they very hot.
DeleteSounds good :)
ReplyDeleteAll the best Jan
Sounds nice Cherie. I like radish, plus most pickled things (bar eggs). Shall have to try this! xXx
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