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