Radish and shallot pickle
Prep time less than 30 mins
Cook time less than 30 mins
Makes 1 small jar of pickle
Dietary Vegetarian
From A Taste of Britain
Make your own tangy shallot and radish pickle, flavoured with clove, star anise and a pinch of chilli heat. Great with charcuterie and cheese.
Method
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Mix the vinegar, lemon juice, sugar, star anise, clove, chilli flakes and peppercorns in a pan with 75ml/2½fl oz water. Bring to the boil and simmer for 10 minutes, then leave to cool.
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Strain into a bowl through a muslin cloth or fine sieve. Add the radishes and shallots and leave to infuse for two hours.
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Strain the mixture through the cloth or sieve and tip the radishes and shallots into a bowl. Add the parsley and season with salt to taste. This will keep in the fridge for up to 10 days.
Ingredients
- 300ml/½ pint white wine vinegar
- ½ lemon, juice only
- 110g/4oz caster sugar
- 1 star anise
- 1 clove
- pinch chilli flakes
- 12 white peppercorns
- 8 radishes, shredded
- 4 banana shallots, shredded
- 1 tbsp chopped fresh parsley
- salt
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