Pickled pink peppercorn radishes are a delicious way of adding an extra special something to any dish. The beautiful colours are an added bonus! Why not give one of these gorgeous jars to someone special over the festive season?
Recipe, styling and photography by Katelyn Williams
Top and tail the radishes, then thinly slice them using a knife or mandolin. Divide the radish slices between two sterilised jars. Add the pink peppercorns to the jars. In a small saucepan, combine the vinegar, water, honey and salt over medium heat and bring to a boil. Pour the brine over the radish slices, close the jars, turn them upside down and allow to cool completely. The pickles will keep well in the fridge for several weeks, but are at their best within 5 days of pickling.Pickled pink peppercorn radishes
Ingredients
Instructions
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