Famous Jolly Allotment Radish Pickles
The dishes at Jolly Allotment are all about eating the rainbow. We add an array of pickles to each dishes to add colour and flavour, and our Radish pickle is by far the most popular and talked about. This is our secret recipe shared with our community.
We use ACV (Apple Cider Vinegar) to pickle at Jolly Allotment for flavour and health benefits.
ACV
Unfiltered live apple cider vinegar with mother contains naturally friendly bacteria, providing various benefits and antioxidants that help prevent damage from free radicals. Apple cider vinegar, raw and organic with mother, is one of nature's gifts from the humble apple; it contains the bacteria acetobacter and lactobacillus and can help support an alkaline diet. ACV is an excellent remedy to take to help balance blood sugar.
Simple pickle liquor
Makes 400ml
300g of seasonal veg
100ml of raw Apple Cider Vinegar
300ml of filtered water
20g of Sea Salt
1 tsp unrefined sugar. I like to use light muscovado or maple syrup
1 - 2 pinches of herbs or spices to taste.
1 clove garlic or chopped wild garlic leaves
Wash and cut your radish into even sizes, any shape you like, sliced, halved or used radish you choose.
Measure 300ml of filtered water into a pan. Add the vinegar, salt, sugar, and herbs and spices.
Set over medium heat and heat gently. Don't boil the vinegar, as you'll lose its health benefits.
Fill a sterilised jar with your prepared vegetables. Pour the warm pickling liquor over the vegetables, covering them completely. Rest the lid on top and set aside until the pickles cool.
Once cool, tighten the lid and store the pickle in a dark, cool place until you want to eat it. If sliced, eat straight away, and wait a few days if using halved or whole radish or save to eat out of season for up to one year. Once open, keep in the fridge.
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