Help I’m in a pickle! I can’t decide what to pickle next. I’m addicted; some people can’t stop buying shoes, or eating chocolate yet I however am consumed by this process. This time honoured method of preservation dates back as far as 2400 BC: Archaeologists and anthropologists believe that the ancient Mesopotamians pickled.
Maybe that’s what I love so much about this cooking technique – it’s steeped in history, you can reduce waste, save a veggie on its last legs and elevate its natural flavour.
My first foray into pickled veg comes back from growing up in Kosher home where we just loved eating pickled cucumbers. My grandpa used to make his own, and they were fantastic. Whilst he may not be with us, we still talk about him and reminisce about his pickled cucumbers. And any jewish function is not a jewish function unless it serves pickled cucumbers.
I am not a fan of radishes in their raw form but pickled, add them into salads, toss through rocket with some crumbled blue cheese and they also taste great with some grilled halloumi. Not only are possibilities endless, but they look pretty too.
- 6.5oz / 185g Radishes, topped and halved
- 200ml Red wine vinegar
- 1 tsp juniper berries,
- 1 tsp fennel seeds
- 1/2 tsp mustard seeds
- 1 star anise
- 175g caster/ granulated white sugar
- Sea salt and ground black pepper to taste
Place all the ingredients in a small saucepan, making sure that the radishes are covered in the vinegar. Bring the vinegar to a little boil, stir so that the sugar dissolves. Boil for 5 minutes and then turn of the heat and cover, allow the radishes to sit in the pickling juice until you need to eat them. Remember if you can to pick out the star anise and juniper berries so you don’t serve them. Season with salt and pepper as you wish to balance out the flavour.