Step 1

Sterilise the jar or jars you'll be using to store the pickles. Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well. Check that the metal lids do not have rubber inserts – if they do, allow them to air dry, instead of placing in the oven.Preheat the oven to 130 Degrees C (270 F) and place the jars in the oven for 15-20 minutes. Keep the jars warm.

Step 2

Thinly slice the radishes using a mandolin or sharp knife.

Step 3

In a small non-reactive saucepan, combine water, vinegar, sugar, salt and seasonings. Over a medium heat, stir until the sugar dissolves. Increase the heat and simmer for 2 minutes. (See Note 5).

Step 4

Place the carrot slices in your sterilised warm jar and top with the pickling liquid. Seal with the lid immediately.

Step 5

Allow the jar to cool on your bench before placing in the refrigerator.

Step 6

The Pickled Radishes can be consumed once cool, but it is best to leave for 24-48 hours for the flavours to develop.