We love pickled vegetables as an side to meat and fish, they add a bit of zing. Shop bought ones are laden with sugar and other additives so they’re out. These are our two favourites. The radishes turn a beautiful shade of pink. In our house these never last longer than a week.

PICKLED RADISHES

Ingredients

1 bunch sliced round radishes

200ml water

200ml apple cider vinegar

1 1/2 teaspoons sea salt

1/4 red onion roughly chopped

2 cloves of garlic chopped

Optional: a few drops of liquid Stevia if you don’t like such a sharp taste. 1/2 tsp chilli flakes.

PICKLED BABY CUCUMBERS

Ingredients

10-15 baby cucumbers cut in half lengthwise

200ml water

200ml apple cider vinegar

1 1/2 teaspoons sea salt

1/4 red onion roughly chopped

Optional: a few drops of liquid Stevia if you don’t like such a sharp taste.

Instructions for both

1. Prepare all the vegetables and pack them tightly in a clean jar.

2. Mix all the liquids together and pour over vegetables until 3-4mm over the top of them.

3. Seal jar tightly and leave in the fridge for at least 24 hours before eating.

4. Consume within 1-2 weeks.

Note: you will probably have more liquid than you need for one jar… solution make two.