Easy Pickled Radishes

500g radishes

A generous pinch of Salt

A generous pinch of spices - choose from cumin, fennel, juniper, coriander or caraway seeds

Start by trimming the tails from the radishes. Wash them well, then slice finely using a sharp knife or mandoline. Place the sliced radishes in a large bowl and season generously with salt, adding your choice of spices as desired. Alternatively, weigh the radishes and add 2% of this weight in salt.

Massage the radishes with your hands for a couple of minutes, until they begin to soften slightly and release some of their liquid.

Transfer the mixture into a clean preserving jar, Kilner jar, or vacuum-seal bag, packing it down firmly as you go so that the radishes are fully submerged beneath the brine. If needed, place a small, clean weight or folded piece of baking paper on top to keep the radishes under the liquid.

Keep at room temperature for 2–3 days, ensuring the radishes remain submerged. Taste after this time — if you’d like a stronger, more tangy flavour, leave them for another day or two, tasting regularly until you’re happy with the balance. Once ready, seal the jar and store in the fridge to slow the fermentation process.

Enjoy as a vibrant, crunchy accompaniment to salads, sandwiches, or grilled vegetables.