Sponsored: Cucumber and radish quickles
Makes: 1 x 200g jar
Serves: 1 x 200g jar
Prep time: 10 minsTotal time: 
Sponsored
Image credit: Stuart West
Sponsored: Cucumber and radish quickles
Makes: 1 x 200g jar
Serves: 1 x 200g jar
Prep time: 10 minsTotal time: 
See more recipes
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Ingredients
- 250ml Aspall Organic Apple Cyder Vinegar
- 125ml water
- 65g granulated sugar
- 1 tbsp black peppercorns
- 200g baby cucumbers, thinly sliced
- ½ x 240g pack radishes, thinly sliced
- 1 tbsp fresh dill, leaves torn
Step by step
-
To a saucepan, add the vinegar, water, sugar, peppercorns, and a big pinch of salt. Bring to a boil, then once the sugar has dissolved pour over the cucumber and radish. Add the dill and give it a mix to ensure everything is coated, then cover and pop into the fridge. They’ll be ready to eat within an hour, but even better if you leave them overnight.COOK’S TIPAdd aromatics like mustard seeds, dried chilli, or even turmeric to switch up your pickles.
