It has been a bumper year for radishes here at the hovel but all good things must come to an end so I picked the last of them at the weekend, freeing up space to complete a new herb bed. The radishes were cleaned, sliced then put into a hot pickle of cider vinegar, sugar, water, mustard seeds, a couple of ground chillies, ground black pepper and some salt. What you see should last up to three months in the fridge and the pickle does taste awesome, if I say so myself.
