AT A GLANCE
Now is the perfect time to pickle and preserve the wonderful flavours of summer, writes Lisa Featherby.
|01||Wash radishes well under cold running water, trim and cut large ones into wedges and small ones in half.|
|02||Combine radish, salt and 10-12 ice cubes in a large bowl and set aside to remove excess liquid until required.|
|03||To sterilise jars and lids, place in a large saucepan of water over high heat and boil for 10 minutes. Carefully remove jars and lids with tongs and set aside open-side up to cool.|
|04||Meanwhile, bring vinegar, sugar, coriander seeds and peppercorns to the boil in a small saucepan or casserole over high heat.|
|05||Drain radish, add to pan, bring liquid back to the boil and remove pan from heat.|
|06||Transfer pickle to jars, being careful not to spill liquid on the rims and leaving a 1cm gap at the necks, and secure lids.|
|07||Return jars to large saucepan of boiling water and boil over high heat to seal jars and preserve pickle (10 minutes). Remove jars from water with tongs and set aside to cool.|
|08||When cool enough to handle, test seals, date jars and store to pickle (at least 2 weeks).|
Note Makes about 1 litre. Pickled radishes add a piquant note to salads and are also great with barbecued fish. They will keep stored in a cool, dry, dark place for three months. You'll need to begin this recipe two weeks ahead.