Monday, 2 March 2015

From Garden To Table - Cucumber, Onion & Radish Pickles

After harvesting the last of the cherry belle radishes in the pot, I knew having them in a salad again would not go down well with the mister. I had a basic pickle recipe saved up using radishes but I only had 6 cherry belles left - they aren't called cherry belles for nothing. They are cute but really tiny. So clearly, I would need literally baskets of radishes to have enough for a decent sized jar.

Solution: a mixed pickle jar. This is a quick pickle recipe which means the pickles will be ready to eat in as little as 3 hours. I am keeping the jar in the fridge overnight and will use on sandwiches tomorrow.

To make a jar of these mixed pickles, you will need:
  • 1 large cucumber
  • 1 medium white onions
  • 6 radishes
  • 1 cup apple cider vinegar
  • 1 cup water
  • 9 table spoons sugar
  • 1 1/2 teaspoons salt
  • 2 cloves peeled garlic
  • 1 dry bay leaf
  • 6 whole black peppercorns
  • Using a mandolin slicer or a very sharp knife, thinly slice the cucumbers, onions and radishes and place in a jar with a lid that secures firmly. Add the garlic cloves, bay leaf and peppercorns and set aside.
  • In a saucepan, pour the vinegar, water, sugar and salt and warm through until sugar dissolves
  • Pour mixture over vegetables and aromatics in jar and close
  • Refrigerate for at least 3 hours.
These pickles will be excellent in sandwiches and burgers, over grilled steak or as a crunchy, tangy elements in a salad and should keep in the fridge for up to 3 weeks.



  1. Yay i'd be pickling(is this a word) my vegetables this week :)

    1. Awesome!!! Let me know how it turns out.. Planning to make another batch today