Pickled radishes are a staple of our presentation session. Adding vibrant colour, crunch as well as a nutty sharp finish. Paired perfectly with the rich South Devon Crab Ravioli.
Ingredients
- 2 bunches fresh radishes, thinly sliced into rounds (about 300g)
- 250ml rice vinegar (or white wine vinegar for more punch)
- 250ml filtered water
- 2 tbsp caster sugar
- 1 tbsp flaky sea salt
Pickling Spice Blend
- ½ tsp pink peppercorns (floral & fruity heat)
- ½ tsp fennel seeds (subtle anise to balance radish sharpness)
- ½ tsp yellow mustard seeds
- 1 small dried chilli (whole)
- A strip of fresh lime zest
- A few sprigs of dill
Method
- Prepare the radishes – Wash and slice into fine rounds or half-moons for a delicate crunch. Place in a clean, sterilised jar.
- Mix the brine – In a jug, whisk together vinegar, water, sugar, and salt until dissolved. No need to heat — this preserves the radish’s crisp bite and bright colour.
- Add aromatics – Layer the radishes with the spices, chilli, lime zest, and dill.
- Pickle – Pour the cold brine over until fully submerged. Seal and refrigerate immediately.
- Mature – Ready to eat in 1–2 hours, but best after 24 hours once the flavours have developed.
Serving Ideas
- Fresh garnish – Scatter over ceviche, crudo, or sashimi for sharp contrast.
- Tacos & small plates – Their crunch and acidity cut through fatty pork, duck, or fried fish.
- Salads & bowls – Fold into grain bowls, slaws, or avocado toast.
- Cocktail pairing – A chic, tangy side for martinis or aquavit.
Chef’s Tips:
- Keep the radishes cold before slicing for maximum crunch.
- A cold pickle keeps the radishes crisp & vibrant pink — heating the brine dulls their colour.
- Best within 10 days for freshness and snap.