B00CU1W244_EBOK

1½ cups (375 ml) rice vinegar or white vinegar
1 tablespoon caster sugar or powdered sweetener
1 teaspoon salt
2 bunches (600 g) radishes, trimmed and
cut into thin rounds
These delicious and versatile pickles can be used in sandwiche
a fresh, crunchy, sweet–sour note. You only need a small amou
so these are a great 'free-list' food. They will keep refrigerated
PREP 10 mins COOK 5 mins, plus cooling time
Pickled carrot
MAKES 350 G
435 ml rice vinegar or white vinegar
1 tablespoon caster sugar or powdered sweetener
1 teaspoon salt
350 g carrots, cut into 2 mm thick matchsticks
3 cloves garlic, thinly sliced
1
Bring the vinegar, sugar or sweetener, salt and
165 ml water to the boil in a saucepan, then
reduce the heat and simmer for 5 minutes.
Remove from the heat and set aside to cool.
2
Place the carrot and garlic slices into an airtight
container or jar. Pour over the cooled liquid and
seal tightly. For the best flavour, allow to stand
for 1 day before eating.
Pickled radish
MAKES 3 CUPS (600 G)