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Prep 5 mins
Cook 15 mins
Please note that the ingredients below says 'radishes', because the Zaar computer program doesn't believe me that I mean radish pods ;-) But I do - this is what you can do with those radishes which have run to seed. This recipe is a response from Zeldaz to a plea for a recipe for pickled radish pods I placed on the preserving forum. Thanks again, Zeldaz! You're a star. Knowing that I'm a newbie to pickling, she advised "As the recipe I found does not call for processing in a boiling water bath, I recommend these be stored only in the fridge."
- Pick the pods on a dry day, sort through them and discard any that are blemished or hard.
- Make up a brine with salt and 1 pint water and plunge the pods into it while still hot. If they look bright green they are ready for pickling. If not, strain them off, re-boil the brine and repeat the process.
- Strain off the brine and wash the pods under cold water to get rid of excess salt.
- Drain well and pack into clean, sterilised jars with the dried chillis.
- Heat up the vinegar and boil for 5 mins, then cool.
- Pour over the pods, seal and store for a couple of months.