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

Directions:

• 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.

Enjoy!!!