Pickled radish

Our radishes can be made into a fun colourful pickle to go with burgers or sandwiches if you have vinegar to hand. The vibrant pink colour from the skins ends up colouring the whole radish flesh and vinegar which is cool. Take a bunch of radishes, wash, top ‘n’ tail and chop in half/quarters for the chunky ones. Toss the sliced radishes with a few pinches of salt. Pack into a jar, pushing down well, then top up jar with white or cider vinegar to cover radishes. Leave overnight in the fridge and unleash the pink radish pickles the next day!