Pickled radishes with coriander seeds and bay

  • Preparation time: 10 minutes
  • Cooking time: 5 minutes
  • Total time: 15 minutes

Makes: 400g jar


150g radishes, halved or quartered
120ml Chinese or Japanese rice vinegar
25g golden caster sugar
1 tsp salt
1 tbsp coriander seeds
pinch crushed chilli flakes
3 fresh bay leaves


1. Put all the ingredients in a small pan with 3 tbsp water and bring to the boil over a low-medium heat, stirring often. Once bubbling, remove from the heat, pour into a clean jar and cover. Set aside to cool completely, then chill before eating. The radishes can be kept in the fridge for up to three days.