Pickled radish & carrot with cumin
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- 1tsp rainbow peppercorns
- 1tsp fennel seeds
- 1tsp cumin seeds
- 1tbsp caster sugar
- 1tbsp white wine vinegar
- Pinch sea salt
- 3 radishes, quartered
- 3 carrots, roughly chopped
- 3 garlic cloves, peeled and sliced
- Rosemary sprigs
- Twist orange peel
Measure out your peppercorns, fennel, cumin, sea salt, sugar, vinegar, and water into a small pan. Simmer for 2-3 minutes until the sugar and salt have dissolved. Leave to cool.
Place your prepped radish, carrot, garlic cloves, rosemary, and orange peel into a sterilised jar.
Pour the cooled pickling liquid and spices to cover the veg – top up with a splash of water if needed.
Seal the jar with the lid, leave to cool fully, then refrigerate overnight before serving. Store in the fridge for up to 2 weeks.
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