HOT PICKLED RADISHES

SERVES 1 POUND (500g)

300g (11oz) radishes

2 jalapeño peppers

1/2 cup (100ml) white vinegar

2 garlic cloves, peeled

3 tbsp. muscovado or dark brown sugar

2 tsp. dried oregano

1 tsp. coarse sea salt

3/4 tsp. cumin seeds

NUTRITIONAL VALUES

Calories: 208kcal
Fat: 1.4g (0.3g S.Fat)
Carbs: 44.3g
Protein: 3.5g
Sugar: 33.4g
Sodium: 2789mg

METHOD

Slice the radishes thinly and cut the jalapenos into thin rings. Combine the vegetables in a canning jar.

In a saucepan, combine the remaining ingredients and bring to a boil. Cook for 5 minutes on low heat.

Pour the pickling liquid over the vegetables, cover tightly, and place in the refrigerator for at least 2 hours to steep.

RECIPE NOTES

These pickles will keep in the fridge for one to two months. If properly canned, they can last much longer at room temperature if unopened (processed in a hot water bath).

PICKLED TURNIPS AND CAULIFLOWER

SERVES 1 POUND (500g)

1 1/2 tsp. salt

1 bay leaf

1/2 tsp. black peppercorns

1 large or 2 small turnips (about 7 oz./200 g total)

1/2 medium beet

1 cup (100g / 4oz) cauliflower florets

1/3 cup (70ml) white vinegar

1/2 cup (100ml) water

NUTRITIONAL VALUES

Calories: 128kcal
Fat: 0.4g (0.1g S.Fat)
Carbs: 26.1g
Protein: 4.7g
Sugar: 14.9g
Sodium: 3692mg

METHOD

Bring 1/2 cup (100 mL) water, salt, bay leaf, and peppercorns to a boil.

Peel and cut the turnip and beet into 2 cm thick strips.

Fill the jar with the pickling liquid and vinegar after layering the vegetables in a clean, sterilized canning jar.

Refrigerate the pink pickles for one week to steep.

RECIPE NOTES

These pickles will keep in the fridge for one to two months. If properly canned, they can last much longer at room temperature if unopened (processed in a hot water bath).