- 1 1⁄2 cups apple cider vinegar
- 4 t sugar
- 1 T mustard seeds
- 300 g whole radishes
Heat the vinegar and sugar in a saucepan until they start to simmer. Remove from the heat and add the mustard seeds and radishes. Allow to cool and store in an airtight container.
Cook's note: Once you’ve finished all your pickles, the juice can live on in a couple of tasty ways. Exhibit A: the pickleback – an American invention in which a shot of whisky is followed by a shot of pickle juice. Update the trend by adding a shot of pickle juice to your favourite Bloody Mary recipe. It’s also a great meat tenderiser and, combined with extra virgin olive oil, makes a delicious dressing.