Pickled Radish Pods



  • 10 fluid ounces radish
  • 2 ounces salt
  • 2 dried chilli
  • 10 fluid ounces white wine vinegar

Use imperial measurements


How to make Pickled Radish Pods

  • Pick the pods on a dry day, sort through them and discard any that are blemished or hard.
  • Make up a brine with salt and 1 pint water and plunge the pods into it while still hot. If they look bright green they are ready for pickling. If not, strain them off, re-boil the brine and repeat the process.
  • Strain off the brine and wash the pods under cold water to get rid of excess salt.
  • Drain well and pack into clean, sterilised jars with the dried chillis.
  • Heat up the vinegar and boil for 5 mins, then cool.
  • Pour over the pods, seal and store for a couple of months.

(Courtesy of Food.com)