Radish seedpod pickles Recipe

1. Harvest the seedpods from the radish (fruit), choosing them young and green so that they remain crisp. For 3 small jars, let the seeds of about 5 radish plants sprout, then harvest them. This also works with nasturtium or plantain flower buds, for example.
2. Prepare the brine: Rinse the seedpods in clear water and prepare a brine by diluting 15 g of salt in 30 cl of water. Leave to soak for 24 hours.
3. Prepare the vinegar: To do this, prepare a pickle base, bringing to a boil for at least 5 minutes:

- 350 ml of cider vinegar

- 150 ml of water

- 100 g sugar

- 10 g coarse salt

- Generous quantity of aromatic herbs: ginger, fennel seeds, dill, coriander, mustard, Szechuan pepper for example.

1. Clean the jars, and set up the seals. Add the seeds rinsed of the brine bath, fresh fennel, chopped radishes (whatever you have on hand), and a sprig of rosemary thyme or tarragon. Add the boiling flavoured vinegar and close the jars.

Set aside for 2 weeks.

Recipe by Claire Poirrier