Party quickles

Party quickles

By
From
Pickled
Makes
1 × 750 ml jar

These are fun and really easy to make, quick to rustle up, and great for impressing your friends at an impromptu dinner party, as they’re so pretty and tasty. Serve them by themselves, or with steak, salads and tacos.

Ingredients

Quantity Ingredient
250ml rice wine vinegar
250ml cider vinegar
220g granulated sugar
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon yellow mustard seeds
2 bunches radishes, washed, (approx. 20 radishes)
large handful carrot, washed, (approx. 6 carrots)
large bunch fresh coriander, finely chopped
small handful red chillies, (approx. 5 chillies)

Method

  1. Combine the vinegars, sugar, salt and 250 ml of water in a large pan and bring to the boil. Whisk over medium to high heat, until all the sugar has dissolved. Add the black pepper and mustard seeds. Take off the heat and allow to cool to room temperature.
  2. Slice the radishes and carrots into very thin round discs on a mandoline (you could do this with a sharp knife, trying to get the slices as thin as you can).
  3. Toss the radishes and carrots in a bowl with the coriander. Place into a clean jar.
  4. Slice the chillies into small round discs, about the same thickness as the radish and carrot and add them to the jar.
  5. Pour the cooled pickling brine over the sliced vegetables and herbs. Put the lid on and refrigerate. The pickles will be ready to eat in a few hours, and keep for up to 1 week in the fridge.
Tags:
pickles
kimchi
fermenting
ferments
vinegar
sides
condiments
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