Pickled radishes and ginger

Pickled Radishes and Ginger

These pickled radishes and ginger are perfect for serving as a side to any dinner or even on dry toast with a bit of cheese. These will keep up to 3 weeks, I usually keep them in the fridge as well to keep them more fresh.


  • 250ml White wine vinegar
  • 2 tbsp Honey
  • 1 tbsp Black Peppercorns
  • Pinch of Saffron
  • 1/2 tbsp crushed cloves
  • 50g Ginger, peeled and sliced
  • 500g Radishes, topped and tailed


  1. Slice the radishes thinly.
  2. Simmer the vinegar, peppercorns, saffron and honey with 250ml of water for approx 20 mins.
  3. Place the ginger and radish slices in a sterilised jar and pour over the vinegar mixture.

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