Radish And Shallot Pickle
This recipe creates a sweet and tangy pickling solution that infuses radishes and shallots with a flavorful blend of white wine vinegar, lemon, and aromatic spices. The finished pickled vegetables are perfect as a zesty condiment or a delightful addition to salads and sandwiches. Enjoy this homemade pickled radishes and shallots for up to 10 days when stored in the refrigerator.
— Constant Cookbook
Ingredients
- 300ml/½ pint white wine vinegar
- ½ lemon
- 110g/4oz caster sugar
- 1 star anise
- 1 clove
- pinch chilli
- 12 white pepper
- 8 radishes
- 4 banana shallots
- 1 tbsp chopped fresh parsley
- salt
Instructions
- Mix the vinegar, lemon juice, sugar, star anise, clove, chilli flakes and peppercorns in a pan with 75ml/2½fl oz water. Bring to the boil and simmer for 10 minutes, then leave to cool.
- Strain into a bowl through a muslin cloth or fine sieve. Add the radishes and shallots and leave to infuse for two hours.
- Strain the mixture through the cloth or sieve and tip the radishes and shallots into a bowl. Add the parsley and season with salt to taste. This will keep in the fridge for up to 10 days.
Prep Time
PT30M
Yield
Makes 1 small jar of pickle
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