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Pickled radishes with coriander seeds and bay
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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.
This recipe first appeared in Waitrose Food, May 2017 issue. Download the Waitrose Food app for the full issue.
Typical values per serving:
This recipe was first published in May 2017.