Serve with any food you like, even with a piece of bread like me ...
Pickled radishes /delicious magazine
175g French breakfast radishes (I use small Israeli radishes)
3cm piece of fresh ginger
½ tsp coriander seeds (I didn't add it)
1 star anise
1 red chilli, deseeded and finely diced
2 tsp caster sugar
4 tbsp white wine vinegar (I use red wine vinegar)
½ tsp salt
H O W :
Trim and thinly slice the radishes lengthways, then slice the ginger into fine strips.
Put both in a bowl.
Heat a small pan over a medium-low heat, add the spices, toast for a minute or so, then add the chilli, sugar, vinegar and salt. Simmer gently to dissolve.
Stir this into the radishes, cover and put in the fridge overnight to mellow.
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