Chapter 8 · Pickling with Limited Space

Quick Pickled Radishes

A one-small-jar recipe for kitchens more "cosy" than "country house". Small batch, big flavour, and ready by tomorrow.

Method
Fridge pickle
Ready in
24 hours
Keeps
Up to 2 weeks in the fridge
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Ingredients

Units
Batch

Short on veg, or got a glut? Tap any underlined amount and type what you have - everything else rescales to match.

  • g radishes, thinly sliced
  • ml water
  • ml white vinegar
  • tbsp pickling salt
  • tbsp sugar
  • clove garlic, peeled and crushed
  • tsp black peppercorns

Method

  1. Prepare your jar

    Sterilise a small jar (250 ml or 8 oz) in boiling water.

  2. Prepare the radishes

    Wash and thinly slice the radishes.

  3. Make the brine

    In a small pot, combine the water, vinegar, pickling salt, and sugar. Bring to a boil, stirring until the salt and sugar dissolve. Remove from heat.

  4. Pack the jar

    Place the garlic clove and black peppercorns in the jar. Pack the radish slices in tightly.

  5. Add the brine

    Pour the hot brine over the radishes, ensuring they are fully submerged. Leave about 1-1.5 cm (1/2 inch) of space at the top.

  6. Seal and store

    Wipe the rim, seal the jar, and let it cool. Store in the fridge. These quick pickles are ready to enjoy after 24 hours and can be stored for up to 2 weeks.

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