Halwai April 17, 2019


• 1/2 kg – Tender fresh radish.
• Salt
• Vinegar


  1. Wash and slice radish into medium sized pieces.
  2. Do not make pieces too small or they will get ushy on pickling.
  3. Soak them in salt water overnight.
  4. Drain completely, dab with kitchen cloth if necessary.
  5. Pack tight layers into sterile jar, without leaving spaces.
  6. Pour vinegar over slices to cover them.
  7. Mature for 48 hours at least before using.

Recipe courtesy of Saroj Kering