Pickled Radishes

Pickled radishes are my latest discovery – they are SO pretty. You can use them to make anything look alluring but they are especially good:

  • Garnishing pistachio-green soups – such as a cold cucumber soup for instance
  • Adding to the filling of tacos
  • Adding to anything where you might add spring onion
  • In a pasta dish of orzo and hot smoked salmon
  • Topping salads
  • On top of anything dressed with a salsa verde

They are quick to make (the thinner you slice the radish, the quicker they are ready) but they will keep in the fridge up to a week (after a few days they start to go soft rather than stay crunchy).

Other posts you might find interesting

For a post about pickled beetroot, follow this link.

For how to pickle red onion, follow this link.

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