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
Subscribe to:
Post Comments (Atom)
-
I've had a thoroughly lovely few hours in the garden today creating a new raised bed and potting things up. We discovered many years a... -
I've been looking at 'My family garden' videos on you tube. Oh my goodness look at the size of this bottle gourd. Mothin has ma... -
A couple of weeks ago I popped 4 Marketmore cucumber seeds in a pot and stood the pot in my porch. Yesterday I noticed that three of them h...
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
ReplyDelete