Pickled Radishes

As well as writing reviews, I am also going to include the odd thing that I make at home, now that the summer brings with it an expanse of free time...

I love love love the pickles that come with the miso soup in Wagamamas, and found out yesterday that they are, in fact, radishes. Having always wanted to grab a bunch of proper Benjamin Bunny veg, I finally had the chance, and decided to pickle some this morning. This is a very easy, and pretty, way of approaching the little red veg.

For a small jar:

1 bunch of radishes (around 12 of them)
150ml rice wine vinegar
50ml water
2/3 tablespoons sugar
2 teaspoons salt
1 deseeded chilli
1 crushed clove of garlic

Method:

- Cut the stalks of the radishes and chop into thin slices (about 5mm).
- Pop them in an airtight glass jar
- Combine the water and vinegar in a pan with the sugar and salt.
- Bring to the boil, and wait until all the sugar and salt are dissolved.
- Turn off the heat and add the chilli and garlic (I even added some ginger).
- Pour over the radishes, and put the jar in the fridge once it has cooled.
- I suppose the optimum time before you taste them is 24 hours, but I sure didn't wait.

Et voila.

- J


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Update:
A word to the wise - although pretty and very tasty, these unassuming pink things stink to absolute high heaven. (I blame the vinegar). When your mum opens the fridge door, she aint gonna be happy... You have been warned...