I think that I have one last crop of radishes to harvest in a few weeks but the penultimate crop of the year was a big one.
Chopped into 1/8 inch chunks, the radishes now sit in a South East Asian pickle – warmed cider vinegar, sugar, a bit of salt, pepper, some water, a touch of flaked chilli, and mustard seeds. This 1 litre jar will stay in the fridge until Christmas time. There are a few jars from a bit earlier in the summer to keep us going as a periodic treat until then.
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