EASY RADISH PICKLE

If you ever want to feel like you have accomplished something but in reality it took very little effort, pickle something. You'll get that smug feeling of satisfaction every time you look in your cupboard for weeks and months to come. It literally takes 5 minutes. And not a Jamie Oliver 5 minutes. A real 5 minutes.

Radishes are great because they look fantastic and add a super satisfying crunch to whatever you are putting them on. Once pickled, they just get better. Try them out on salads, on top of tacos or a spicy curry or just eat them out of the jar if you're a bit of a psycho like me.

Recipe:

Ingredients

1 bunch of radishes

1 clove garlic

1 red chilli, cut into chunks

1 cup white vinegar

1 cup water

2 tsps salt

2 tsps sugar

Cut the radishes into thin rounds and set aside.

Heat the water, vinegar, salt and sugar in a saucepan until the mixture is boiling and the salt and sugar have dissolved. Add the garlic and chilli.

Put the radishes into a clear jar (about 500mls) and pour the hot liquid over the top (including the garlic). Put the lid on and let it cool to room temperature before putting in the fridge.

You can eat it after 24 hours and it should last in the fridge for up to a month.

Note: Anything you add to the pickle will definitely intensify in flavour as it's pickled so be wary of the garlic and chilli!