Pickled radishes

Ingredients:

■ 3-4 cloves garlic, peeled and thinly sliced

■ 2 red chillies, sliced lengthways into 4

■ 1 large bunch of about 1215 radishes, thinly sliced

■ ½ cup white balsamic vinegar

■ ½ cup warm water

■ 1 tbsp granulated sugar

■ 1-2 tsp sea salt or to taste

Method:

■ Add the sugar and salt to the warm water and stir to dissolve. Then add the balsamic vinegar and stir to mix.

■ Place all the remaining ingredients into a glass airtight container and pour the liquid over the top. Shake to distribute the ingredients in the jar and refrigerate for a minimum of at least two hours before serving. The longer you leave the radishes to pickle the better the flavours will develop. Refrigerate for up to three weeks.