Pickled Radishes in Mineral Water

A simple, zesty side to brighten up any summer plate — these radishes are crisp, fragrant, and just a little bit fiery thanks to the garlic and pink peppercorns. Marinating them in mineral water overnight softens their bite and infuses them with vibrant flavour, while keeping things ultra-refreshing.

Ingredients:

150 g of radish
2–3 garlic cloves
½ teaspoon of rose (pink) peppercorns
A pinch of salt
A handful of roughly chopped parsley
1 tablespoon of lemon juice
Mineral water (enough to cover)

Method:

1. Thinly slice the radishes and lightly crush the garlic cloves.

2. Add radish, garlic, rose peppercorns, salt, chopped parsley, and lemon juice into a mason jar.

3. Pour over enough mineral water to fully cover the vegetables.

4. Seal the jar and refrigerate overnight.

5. Serve chilled as a side, on toast, or tossed into salads for an herbal, tangy crunch.