2017 was supposed to be the year I pickled and preserved. It didn’t happen apart from some gorgeous (with many still to consume) pickled cherries and the annual batch of feijoa and apple chutney. However, after getting the watermelon radish last week, I realised that I had a great chance to get pickling again, as this is really the best thing to do with this vegetable.
After a good trawl of Pinterest (which, lets face it, is both a time waster and a great source of inspiration) I adapted a couple of recipes to what I had in my store cupboard and inclination. I had about 10 or so watermelon radishes.
Thinly slice the roots using a mandolin or sharp knife. Whatever, watch your fingers! Place them in an sterilised jar (put in a warm oven or use boiling water – follow this link). Mix together 3/4 cup rice wine vinegar, 1/4 cup water, 1 teaspoons salt (I used pink Himalayan salt) and 2 teaspoons sugar. Pour over the radishes, add 6 whole black peppercorns and 1/2 teaspoon black mustard seeds and stir. Refrigerate for at least 8 hours.
Verdict: crisp, tangy, flavourful…and smelly. These taste really good, but they do smell like rotten turnips when you open the jar. Just get over it, and eat, but keep a window open. They are so good on top of a salad, with some salty feta, crisp leaves and cooling cucumber.
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