This pickled carrot and radish makes such a pretty side that can be used on so many different dishes. I use them on my Buddha Bowls, salads, or they make lovely gifts at Christmas. I use apple cider vinegar with the mother. This is simply apple cider vinegar that still has the culture of beneficial bacteria that turns regular apple cider into vinegar. It’s a complex structure of acids that are reputed to be beneficial to gut health and balancing blood sugars. If you can’t get hold of that, or it’s a little pricey, simply use a cider vinegar or a good pickling vinegar. Cider vinegar is sweeter. You can get creative with your vegetables too, try cauliflower or Romanesco florets, Chantenay carrots, different radish or red onions. What’s not to love?
- 8 Radishes, ends trimmed and thinly sliced
- 2 Carrots, grated, or if using small varieties slice down the middle or quarter length-ways
- 180 ml Water
- 180 ml Apple cider vinegar
- 3 Tbsp Granulated sugar
- 1 ½ Tsp Himalayan or sea salt
- 1 Tsp Mustard seeds, gently crushed
- 1 Tsp Coriander seeds, gently crushed
- 1/2 Tsp Fennel Seeds
This makes one medium sized jar.
In a small saucepan, heat the water, vinegar, sugar, salt, mustard seeds, fennel and coriander seeds, and whisk until the salt and sugar has dissolved. Set aside to cool.
Mix the chopped carrots and radishes and place them in a clean, sterile jar (if you are unsure, check online for ways to sterilise your jars). Once the liquid has cooled off pour the vinegar mixture over the veggies until the jar is full. Seal the lid and store in the fridge or a cool dark place.
You can enjoy the pickles after a couple of hours but in my opinion, they taste best after 1-2 weeks.