Pickled radishes

Crunchy, robustly spiced and tangy, this pretty-in-pink condiment will add zing to your favourite sandwiches, pep up salads, and add welcome sharpness and colour to burgers and steaks.

Ingreadient

• 2 x 200g packs Essential Radishes, trimmed and finely sliced
• 140ml white wine vinegar
• ½ tsp ground black pepper
• ¾ tsp yellow mustard seeds
• 20g ginger, peeled and cut into matchsticks
• 60g caster sugar
• 2 tsp fine salt

Step by step

Sterilise 2 x 300g jars (or equivalent) according to the instructions online at waitrose.com/howtosterilisejars. Divide the radishes between the sterilised jars. Put the vinegar in a small saucepan with 100ml water, the black pepper, mustard seeds, ginger, sugar and salt. Set over a medium heat until the sugar has dissolved. Pour over the radishes, giving them a swirl to submerge. Seal the jars, then leave to cool. Chill for at least 2 hours or up to 2 weeks.