Pickled Radish Pods

1. 1

   Pick the pods on a dry day, sort through them and discard any that are blemished or hard.

2. 2

   Make up a brine with salt and 1 pint water and plunge the pods into it while still hot. If they look bright green they are ready for pickling. If not, strain them off, re-boil the brine and repeat the process.

3. 3

   Strain off the brine and wash the pods under cold water to get rid of excess salt.

4. 4

   Drain well and pack into clean, sterilised jars with the dried chillis.

5. 5

   Heat up the vinegar and boil for 5 mins, then cool.

6. 6

   Pour over the pods, seal and store for a couple of months.

* Per serving · 4 servings · Values may vary.

No additional tips available.