Recipes
Pickled radish & carrot with cumin
You will love these yummy pickles. Pair with grilled meat or fish for the ultimate Alfresco dinner
You will love these yummy pickles. Pair with grilled meat or fish for the ultimate Alfresco dinner
(2 votes)
Cook: 15 Mins
Ingredients
1tsp rainbow peppercorns
1tsp fennel seeds
1tsp cumin seeds
1tbsp caster sugar
1tbsp white wine vinegar
Pinch sea salt
3 radishes, quartered
3 carrots, roughly chopped
3 garlic cloves, peeled and sliced
Rosemary sprigs
Twist orange peel
Method
1
Measure out your peppercorns, fennel, cumin, sea salt, sugar, vinegar, and water into a small pan. Simmer for 2-3 minutes until the sugar and salt have dissolved. Leave to cool.
2
Place your prepped radish, carrot, garlic cloves, rosemary, and orange peel into a sterilised jar.
3
Pour the cooled pickling liquid and spices to cover the veg – top up with a splash of water if needed.
4
Seal the jar with the lid, leave to cool fully, then refrigerate overnight before serving. Store in the fridge for up to 2 weeks.
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