Quick Pickled Radishes

Method

1. Slice the radishes thinly or use a mandolin.

2. Add the vinegar, sugar, salt, peppercorns, coriander seeds, star anise, and bay leaves to a saucepan and bring to a boil. Turn heat down and simmer until the sugar and salt have dissolved, stirring occasionally. Then remove from the heat.

3. Boil the kettle. Put the sliced radishes in colander, pour over the hot water, let water drain and leave to cool.

4. When cool, transfer radishes to a heatproof container and pour over the pickling liquid.

5. Leave the lid off until cool, then cover and refrigerate. Ideally, let them pickle for at least an hour, though I often use them after 10 minutes. They'll keep for up to 1 week in the fridge, so they're great to use on other salads or in sandwiches. They smell very strong, so store them in a tightly sealed container or jar.