Dill-pickled radishes

1. Put the mustard seeds in a small saucepan and heat gently until they start to pop. Tip into a large bowl. Add the vinegar and sugar to the pan and heat gently until the sugar dissolves. Remove from the heat.

2. Trim and slice the radishes and onion as thinly as possible (use the slicer attachment of a food processor for ease). Add to the mustard seeds with the dill and mix well. Transfer to a large, sterilised wide-neck preserving jar (1 litre in size) with clip or screw-top lid and pack the radishes down firmly.

3. Pour the vinegar mixture completely over the radishes. Cover and store in a cool place, or the fridge, for up to 2 weeks. Delicious served with hard and soft cheeses, cold meats or scattered over salads.