Radish

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Gardening is slow. Really slow. Sometimes it’s so slow I forget what I’ve planted and then discover it later. I put these radish in for a bit of a quick crop. I had expanded out the veggie patch and was thinking I needed something that would crowd out any other little plants coming through. Water well while its growing and eat soon once it’s reached a good size otherwise it gets a bit woody. Radish can be added to salads, sandwiches or baked in the oven as they come through. I also pulled up the rest and pickled them.

Pickled radish

4 bunches of radish

1/2 cup apple cider vinegar

1/2 cup water

2 tablespoons raw sugar

1 teaspoon salt

optional, 1 tablespoon peppercorns, 1 tablespoon coriander seeds

Top and tail the radish and clean well. Slice each radish in half then place the flat side down and slice into thin semicircles. Place all the radish into sterilised jars. This amount made two small jars. Add flavour of choice to the jars . I added peppercorns to one and coriander to the other.

In a small pot, add the water, vinegar, sugar and salt. Boil for a minute or two to dissolve the sugar and salt. Pour over the radish and seal the jars. Store it in the fridge.

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