Pickled radishes recipe - Telegraph These will keep for a week before the colour leaches out and they go soft. You can make them with extra sugar if you want more sweet-sour pickles, and change the spices - mustard seeds, caraway and dill seeds are good. You can also add small dried chillis for a bit of heat. MAKES enough to fill a 1 litre (1¾ pint) jar or two 500ml (18fl oz) jars INGREDIENTS 550g (1lb 3oz) radishes (about 3 bunches), leaves and stalks removed 55g (2oz) sea-salt flake 115g (4oz) granulated sugar 400ml (14fl oz) white-wine vinegar 1½ tsp coriander seeds, bruised ½ tsp black peppercorns, roughly crushed METHOD Trim the radishes, top and bottom. Wash well - it's vital that all trace of dirt is removed - halve lengthwise, if you like, and layer in a sieve over a bowl with the salt and about a dozen ice-cubes. Leave for an hour. Meanwhile put the sugar, vinegar and spices in a pan and bring to the boil. Add the radishes, bring to the boil again and transfer (using a sterilised ladle) to sterilised jars. Seal with vinegar-proof lids, label and, once cold, store in the fridge.