You Can Pickle Anything! Why Not Start With Radishes?
Tuesday was a big day for Foodie Book Club.
If you haven’t heard the hype, go over to the news page and you’ll see what all the excitement is about.
For me, there was a lot of waiting around.
For Lizzie from Peachy Digital, there were a lot of phone calls, press releases and chatting to editors, publishers and agents.
All so that we can grow Foodie Book Club, make it even more fun, have more benefits for the book groups and start on the next phase of the plan to take over the world.
I have a five-year plan for Foodie Book Club, and the plans are really big.
Here’s one of my many, many mantras:
If you’re going to think, think big. If you’re going to think big, think bigger.
It all starts with increasing the number of book clubs in Foodie Book Club.
I have an initial number increase in my head, which I’m going to keep to myself, but the more book clubs who register with us and become part of the Foodie Book Club Family the better it will be, the more offers and perks there will be and most of all, the more fun we’ll all have.
That’s what the last few days have all been about, and while I was waiting, I made pickled radish, of course!
Spread the word about Foodie Book Club, and if you know anyone who wants to join the Foodie Book Club family, just pass on the link.
The more the merrier.
These pickled radishes are so easy that you’ll be making them often.
Once you get the hang of pickling and find out how easy it is, you’ll be pickling everything you can get your hands on. All those left-over bits of raw veg, thinly slice them and get them in your own pickling liquid.
The pickling liquid in this recipe isn’t very ‘pickily’, but you can adjust it to suit your pickle taste.
I like my pickle a little on the sweet side, but what I do like to do is to use different types of vinegars, peppercorns, chilli flakes and anything else that add some flavour to my pickle.
I’ve used pink peppercorns in this recipe. They add a little bit of a bite but not overwhelmingly hot. Don’t be afraid to change the pink for black peppercorns, add more Chili flakes or even more vinegar and less water.
The more you practice pickling, the more adventurous you’ll get.
Give it a go and let me know what you decide to pickle?
Enjoy your sweet life.
Pickled Radishes
Packed into the sterile jars and covered with the pickling liquid
What You Need – See Tip Box
4 bunches of Radishes – Sliced very, very thinly – See Tip Box
1 ½ cups -Apple Cider vinegar
¾ cup - White wine vinegar
1 ½ teaspoons - Pink Peppercorns
½ teaspoon Chilli Flakes
1 ½ cup - Water
1 teaspoon - Maldon Salt
2 tablespoons – Castor Sugar
Pickling liquid
How It’s Done
Sterilise the jars you're using .
Place all of the pickling liquid into a saucepan and bring to the boil. Stirring occasionally to help dissolve the salt and the sugar.
Pack the sliced radish into the jars, right to the top.
Once the salt and sugar is dissolved and the mixture is boiling, pour the hot liquid over the radish, filling up to the top.
Seal the jars and leave to cool completely before storing in the fridge
The pickling liquid will turn a pretty pink as the liquid cools
Tip Box
Radish – a) I used 4 bunches of radishes and ended up with three jars filled to the brim with pickled radish. If you want to make more or less, just adjust the rest of the ingredients accordingly.
b) Don’t throw out those radish leaves. Wash them and use them in place of salad leaves or cabbage.
c) I used a mandolin to slice the radish. If you don’t have a mandolin, slice them very thinly.
Vinegars & Aromatics – a) Don’t limit yourself to the vinegars I’ve used, as you make more pickles, experiment with different vinegars and aromatics
b) If you prefer a stronger pickle, reduce the water and up the vinegar.
So pretty an tasty too
