• 1/2 kg – Tender fresh radish.
- Wash and slice radish into medium sized pieces.
- Do not make pieces too small or they will get ushy on pickling.
- Soak them in salt water overnight.
- Drain completely, dab with kitchen cloth if necessary.
- Pack tight layers into sterile jar, without leaving spaces.
- Pour vinegar over slices to cover them.
- Mature for 48 hours at least before using.
Recipe courtesy of Saroj Kering