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.