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    Pickled radishes with coriander seeds and bay

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    Pickled radishes with coriander seeds and bay

    • Vegetarian
    • Gluten Free
    • 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. 

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    This recipe first appeared in Waitrose Food, May 2017 issue. Download the Waitrose Food app for the full issue.


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