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).

BRAISED RADISHES IN BLACK PEPPER BUTTER

SERVES 4 SIDE PORTIONS

18 oz. (500 g) radishes

1 tsp. sea salt

3 tbsp. vegan butter

2 tbsp. coarsely ground black pepper

2 tsp. grated lemon zest

NUTRITIONAL VALUES

Calories: 81kcal
Fat: 6.8g (1.5g S.Fat)
Carbs: 4.5g
Protein: 0.1g
Sugar: 2.5g
Sodium: 493mg

METHOD

Cut the radishes in half, season with salt, and set aside for 10 minutes. Then, thoroughly rinse with water.

Preheat a cast-iron frying pan over medium-high heat. Melt the butter in the pan, add the radishes and pepper, and braise for 12 to 15 minutes, turning occasionally, over indirect heat.

Just before they finish cooking, add the lemon zest.

RECIPE NOTES

If you don't have a cast-iron frying pan, braise the radishes in a papillote. Wrap the same ingredients in four parchment-paper parcels and cook for 15 to 20 minutes over indirect heat.