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  • Writer's pictureelham hazfi

Spicy radish pickles


Spicy radish pickles


Ingredients for two 500 ml jars


  • 2 cups white vinegar

  • 2 cups water

  • 2 Tbsp pickling salt

  • 2 garlic cloves cut in half

  • 1 Tbsp mustard seeds

  • 1 Tbsp pink peppercorn

  • 1 Tbsp crushed chilli pepper

  • 30-40 radishes or enough to fill up the jars.


Instructions:


  1. In a pot bring water, vinegar and salt to boil for 2 minutes then let it cool down.

  2. Arrange the radishes and garlics into the jars (500 ml).

  3. Divide the mustard seeds, peppercorns and chillies into two jars.

  4. Fill up the jars with cooled brine.

  5. Close the lids and keep the pickles at room temperature for 2 days and after keep them refrigerated.

  6. The pickle is ready after 48 hours.

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