Ingredients
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300 g Radishes
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2 Jalapeno Pepper
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100 ml White Vinegar
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2 cloves Garlic
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3 tbsp Muscovado Sugar
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2 tsp Oregano
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¾ tsp Cumin
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1 tsp coarse Sea Salt
Directions
Steps
|
1
Done
|
Finely slice the radishes and cut the jalapeños into fine rings. Mix both vegetables and put them in a preserving jar. |
|
2
Done
|
Combine the remaining ingredients in a saucepan and bring to the boil. Simmer for 5 minutes. |
|
3
Done
|
Pour the pickling liquid over the vegetables, close the lid tightly and leave to steep in the refrigerator for at least 2 hours. |
