Recipe: Pickled radishes - daikon and little red radishes

Ingredients

·         10-20 little red radishes

·         2 large daikon radishes, peeled

·         1 cup sugar

·         2 1/2 cups white vinegar

·         2 cups warm water (warm enough to easily dissolve sugar)

Method

• Julienne the radishes. We used the mandolin to cut the radishes into thin layers and then let the kids cut them into strips. As you can see from the picture, it doesn't need to be perfect as long as they are cut into small pieces.
• In a big bowl mix together one cup of sugar, the white vinegar and the warm water, until the sugar dissolves.
•  Prepare clean jars. Pack the radishes tightly into the jars. Pour over the pickling liquid to cover. Seal. Refrigerate.
• The pickles should sit at least overnight before eating; their flavour will improve with time. They should last 4 to 6 weeks in the refrigerator. The little red radishes will give the pickles a pretty pink colour.