Pickled Radish

 Radishes are rich in many nutrients including vitamin A, C, folate, choline, B-6, manganese, and potassium.  They are usually eaten raw, and offer a nice peppery crunch, but can also be roasted and fermented.  This pickle offers a nice alternative, and is a great way to extend the life of radishes, as can be stored for up to a 1 month covered in the fridge.




1 500ml glass jar with lid

1 bunch of radish

1 tsp pickling spice (coriander, fennel, mustard)

1 bay leaf

1/2 cup apple cider vinegar

1/2 cup filtered water

1/4 cup coconut sugar or unrefined cane sugar

1 tsp salt




Slice the radishes finely using a vegetable peeler or mandolin and place in the sterilised jar.

Place the vinegar, water, sugar, salt, bay leaf, and pickling spices in a pan and bring to a boil. Remove from heat immediately and pour over the radishes.

Place the lid on and let it cool for an hour before placing in the fridge.  After a few hours they will be ready to eat but they can be stored for up to 1 month unopened in the fridge. Once opened use within 2 weeks



Tip: You can use any vinegar for this-white wine, red wine, apple cider, or rice vinegar.  Raw apple cider vinegar is my favourite as it is rich in gut friendly probiotics. This recipe can also be used with any vegetables-beets, carrots, onions, cauliflower, green beans, cucumber.


Waste Not: Pickling is a great way to preserve food and add in some beneficial probiotics in to your diet.  Don’t forget to use the radish tops in a salad or try making a home made pesto.



Radishes are high in fibre which means that they support digestion by regulating bowel movements.  Fibre also supports satiety, reduces overeating, and helps with weight management.

Radishes are a member of the brassica family (cabbage, broccoli, kale, Brussel sprouts)  and contain important antioxidant compounds, indole-3 and sulforaphane, that have been shown in research to help fight cancer.  By pickling them and eating them raw we maintain these antioxidant levels and nutritional benefits.



More #seasonalveg campaign recipes

Turkish style Gozleme with Leeks

We can’t travel the world at the moment, but we can take our tastebuds around the world, and this Turkish inspired bread is really simple to make and so delicious!  This is our take on a Turkish Gozleme style bread, with wonderful British Leeks adding a great oniony flavour, as well as being a great

Partridge with Leek leaf salsa verde

Partridge Winter Salad, with leek leaf salsa-verde

A warm salad, celebrating wonderful seasonal winter vegetables, accompanied with the addition of tangy satsuma.  Leeks make a great warm salad, and using the stem of the leek in the salad, and the leaves in the salsa verde mean every part of the leek is used.  A light and refreshing salad, for the warmer months.

Courgette, Cucumber, Pea & Mint soup

Courgette, Cucumber, Pea & Mint Soup This is a beautiful green summer soup that can be eaten hot or cold and uses vegetables and herbs that are at their best in the summer months.   Ingredients:   2 tbsp olive oil or butter 2 courgettes, roughly chopped 1 homegrown mini cucumber 1 cup frozen peas

Cherry Bars

Cherry Bars Sweet cherries are available from May to August in the UK so make the most out of them during these months. They are believed to be one of the most energy boosting fruits!   They are also rich in antioxidants, are a good anti-inflammatory and contain melatonin, which can help treat insomnia.  

Join our Online Fermentation class

Learn all about how to make delicious gut friendly fermented foods safely in your own home.  Cook along with us in this online event.