Pickled Radish

Pickled Radish. The radish grew so quick and large this spring they started to exploded so as to not waste any I've pickled some.

1 cup of white vinegar
1/2 cup sugar
1/2 cup water
Pinch of salt
Then I toss in about a table spoon made up of different spices - juniper berry, mustard seeds, coriander seeds, peppercorns, in reality anything I have in the pantry.

Then just follow the preserving process.

 A few slices on the side of almost any dish and through a salad gives a little zest and a surprise that cleans the pallet for the next mouthful.


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