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.

 

Ingredients:

 

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

 

Method:

 

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.

 

Nutrition: 

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.

 

Share:

More #seasonalveg campaign recipes

Courgette spiralised salad with radish top pesto

Courgette Zoodle Salad with radish top pesto. (Serves 2)   Courgette Zoodle Salad Ingredients:   2 medium courgettes 1 vine of tomatoes 6 Radish (sliced) Seasonal salad leaves + flowers (pea shoots, beet leaves, nasturtium) Black onion seeds Lemon zest   Radish Top Pesto: 70g radish tops (1 large bunch) washed and drained 1 cup

Summer pickled mushroom salad

This colourful salad is perfect for a spring or summer day. The pickled vegetables are refreshing and tangy and the pesto brings the whole dish together, making it the ultimate salad for a hot day. Servings: 2 Ingredients FOR THE PICKLE 150g meaty mushrooms, sliced or whole if they are small 120g carrots 150g courgette,

Summer Potato salad

White potatoes are totally underestimated in terms of their nutritional value! They are a great source of vitamin B6, fibre and magnesium, and high in Vitamin C.  This green salad version makes a nice change from the conventional potato salad, and provides a refreshing summer healthy meal. Servings: 2   INGREDIENTS   400g potatoes, peeled

Buckwheat & roasted radish salad

This salad is naturally gluten free and packed with protein and antioxidants. A great addition to a summer evening!   Servings: 2   Ingredients   1 cup buckwheat grouts (raw or toasted)   FOR THE TZATZIKI   ½ cup plant based yoghurt 1 clove garlic ¼ tsp cumin, freshly ground ¼ cucumber, small cubed Herbs

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.