This quick pickle brightens up your Spring dishes!

Subscribe to Sweet Paul


 

Recipe by Michaela Hayes

Makes 2 pint jars

 

You will need:

1 cup water

½ cup and 2 tablespoons cider vinegar

1 tablespoon honey

zest and juice of ½ lime

1 clove garlic, sliced

2 tablespoons minced ginger

2 teaspoons salt

pinch of cracked black pepper

1 tablespoon coriander seeds, tied in a sachet

1 bunch radishes, sliced

½ medium red onion, thinly sliced

1 sprig of mint, leaves removed and thinly sliced

  1. In a medium saucepan, add all ingredients except the radishes, onions, and mint, and bring to a boil.
  2. Turn off the heat and stir in remaining ingredients.
  3. Let the pickles cool at room temperature, then move to jars and store, covered, in the refrigerator.
  4. The pickles will be at their best if you let them sit at least one day before eating. Enjoy!

TIP:

Photography by Linda Pugliese

Made it? Tell us about it–