• 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

    Pickled pink peppercorn radishes

    Serves: Makes 2 x 250ml jars
    Cooking Time: 30 mins


    • 300g radishes
    • 30ml (2 tbsp) pink peppercorns
    • 200ml white wine vinegar or apple
    • cider vinegar
    • 200ml water
    • 100ml honey or white sugar
    • 5ml (1 tsp) salt



    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.