Pickled Radish

Step 1: BEWARE: The radishes are PUNGENT when you open your jar... I looked for a half an hour to see where the smell was coming from, then realised it was from when I opened the radish....lol

Step 2: After opening~ Leftover, radish should be covered and replaced in the fridge and consumed within 24 hours.

Step 3: Wash radish well, remove root ends and with a paring knife or mandolin, slice the radishes thinly.

Step 4: Bring the salt, vinegar, sugar, mustard seeds and peppercorns to the boil in a small non-reactive saucepan, over a high heat until sugar dissolve then remove saucepan to cool.

Step 5: While the vinegar is cooling, pack clean/sterilized jars with the sliced radish adding a fresh bay leaf to each jar.

Step 6: Pour the cooled vinegar mixture over the radish being careful not to spill liquid on the rims and to leave a 1cm gap between the jar and the lid. Push out any noticeable air bubbles and seal the jar by securing the lids tightly.

Step 7: When completely cool place the jars in the fridge and keep refrigerated until use.

Step 8: Keep for a few day for the flavours to infuse the radish before using.

Step 9: I also shook the jar for the first few day, for the brine to get through all the radish.