This is a killer accompaniment to roasts, sandwiches - you name it. It will keep for up to a year before opening, and one month in the fridge afterwards.
- 1 bunch baby radishes, rinsed
- 1 bunch baby leeks, green tops discarded
- 3 garlic cloves
- 1 thumb size piece of ginger. peeled cut into slivers
- 4 bay leaves
- 500 ml (2 cups) apple cider vinegar
- 2 tbsp caster sugar
- 1 tsp salt
- 150 ml water
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Remove the stems from half the radishes and place the bulbs in a large airtight jar.
Slice the leeks in half lengthways and rinse well, keeping the leeks in tact. Place vertically in the jar with the radishes. Place the remaining radishes with the stems attached into the jar, then add the garlic cloves, ginger and bay leaves and distribute everything evenly.
Combine the vinegar, sugar, salt and water in a jug and stir until dissolved, then pour over the vegies, seal the jar, then slowly move the jar around to mix the ingredients. Stand for at least 2 hours or for up until 1 year. Once opened, pickles will keep refrigerated for 1 month.