Radish and Carrot Pickle

3 Oct

A simple and easy to make Korean Style Pickle - great with so many dishes! It is delicious!

INGREDIENTS

450g radishes, washed and trimmed

3 medium carrots, peeled

250ml white vinegar

250ml sugar

250ml water

pinch of salt

1 litre jar (sterilised)

METHOD:

Thinly slice the radishes
Using a vegetable peeler, make thin strips of carrot and mix in with the radish
Put the radish and carrot in to the jar.
Add the vinegar, sugar, water and salt to a saucepan and bring to a simmer until the sugar has dissolved.
Pour in the vinegar mix in to the jar and allow to cool before sealing.

Store in the fridge. Best left for 48 hours. Good for about 2 months, stored in the fridge.

Great served alongside dumplings and sushi. Also a good accompaniment to a sandwich, salad, buddha bowl, curry.

Let me know how you got on and like to use your pickles!

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Jinny x

Lunar Aerial Imaging is a drone aerial photography and video company.

Based south of Manchester in the Northwest, but available throughout the Uk and abroad.

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