Recipe of the day: Pickled radishes
Plenty of people never grow out of hating radishes.
This vegetable is maligned in children's stories and used as a threat by desperate parents. We're programmed to reject them. In reality, these pretty pink peppery goblets provide some of the most satisfying crunch in an early summer salad.
225ml good quality red wine vinegar
2 tablespoon honey
2 teaspoon of salt
1 teaspoon of whole peppercorns
2 whole cloves of garlic, peeled
1 chilli, sliced in half and de-seeded
Put the red wine vinegar, honey, salt and pepper into a saucepan on a medium heat. Bring to a simmer to make sure the honey and salt dissolve into the red wine vinegar. Take off the heat and allow to cool slightly.
Meanwhile, wash and finely slice your radishes. Place them in a clean jar with a tight lid and pour over the warm vinegar liquid. Place the garlic clove and the chilli halves into the jar. Seal the lid and let the pickles come to room temperature before putting them in the fridge. These will be ready to eat in a few hours but taste best after at least 24 hours a-pickling. If you properly sterilise the jar these radishes will last for a month in the fridge.
First published in INSIDER Magazine, exclusive to Thursday's Irish Independent
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