Serve these as a side on a ploughman’s or antipasto platter with cured meats, cheeses and fresh bread, or to add another dimension to an avocado, chicken, cucumber and baby spinach salad.
- ½ tsp mustard seeds
- 1 tsp coriander seeds
- 2 bay leaves
- 1 strip of orange zest
- 1 cup white vinegar
- ½ cup water
- ½ cup sugar
- Pinch of salt
- 200g dutch carrots, washed, cleaned and trimmed
- 200g radishes, cleaned, trimmed of leaves and cut into thin slices or wedges
- Combine the spices, zest, bay leaves, vinegar, water, sugar and salt in a saucepan. Bring to the boil and stir to allow the sugar to dissolve.
- Pack the vegetables into jars, leaving 2 cm clear at the top. Pour over the brine, covering the carrots and radishes, still leaving 1.5 cm clear at the top.
- Tap the jars against the counter to remove the air bubbles. Place the lids on and store in the refrigerator.
- These will be best if stored for at least 2 days before cracking open. These will keep for up to a month in the fridge.