Sachie’s Daikon & Cherry Tomato Pickles
Pickles are super handy to have in your fridge as they last for a long time and are an excellent condiment for many dishes. DAIKON PICKLES 480g daikon, peeled 350ml water
350ml rice wine vinegar 225g white sugar 1 tablespoon sea salt ½ teaspoon ground turmeric 20 black peppercorns
3 bay leaves CHERRY TOMATO PICKLES 2 punnets cherry tomatoes 350ml water 350ml rice wine vinegar 225g white sugar 1 tablespoon salt
20 black peppercorns
3 bay leaves
½ teaspoon coriander seeds ½ dried red chilli, seeds removed
Daikon pickles: Peel daikon and slice finely, using a mandolin if you have one. Place in a clean jar.
Place water, vinegar, sugar, salt, turmeric, peppercorns and bay leaves in a pot and bring to the boil, stirring until sugar has dissolved. Take off heat and allow to cool.
Pour cooled vinegar mixture over daikon in jar until it covers it completely. Place in the fridge and leave for at least 24 hours before eating. Makes 1 jar
Cherry tomato pickles: Cut a small cross just through the skin at the base of each tomato. Fill a large bowl with iced water.
Bring a medium-sized pot of water to the boil and add all the tomatoes. Poach tomatoes for 10 seconds then transfer them straight into the iced water. Peel off skins. Place peeled tomatoes in a clean jar.
Place the 350ml water, vinegar, sugar, salt, peppercorns, bay leaves, coriander seeds and chilli in a pot and bring to the boil, stirring to dissolve sugar. Take off heat and allow to cool.
Pour cooled vinegar mixture over tomatoes until it covers them completely. Place in the fridge and leave for at least 24 hours but preferably 2-3 days before eating. Makes 1 jar