Ready in 20 minutes, this Pickled radish and beetroot recipe is just so easy. Rich and tangy it makes a tasty addition to sandwiches or meat dishes. Give it a go!
Makes about22
Cook time5 mins5 minutes
Prep time15 mins15 minutes
Ingredients
2 medium beetroots, peeled, thinly sliced crossways, rinsed, drained
4 radishes, thinly sliced
½ tsp fennel seeds
4 whole cloves
½ tsp mustard seeds
Pinch of dried chilli flakes (optional)
1 cup (250ml) white wine vinegar or apple cider vinegar
⅓ cup (75g) caster sugar
2 tbs sea salt flakes
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place beetroot and radish in a heatproof jar. Combine fennel seeds, cloves, mustard seeds and chilli flakes, if using, in a small saucepan over high heat. Cook, tossing, for 30 secs or until aromatic. Add vinegar, sugar and sea salt flakes. Cook, stirring, for 1-2 mins or until the sugar dissolves.
Step 2
Carefully pour the vinegar mixture over the beetroot mixture. Seal and turn upside down for 2 mins. Set aside to cool completely.
Step 3
Place in the fridge for 1-2 days to develop the flavours. Store in the fridge for up to 1 week.
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