Pickled shallots and radishes

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This recipe needs advance preparation!

Recipe review

Great use for all my radishes!


We always have loads, and never know what to do with them - this solves that problem. - The Judge

Pickled shallots and radishes
Pickled shallots and radishes
Servings:Servings: 20
Calories per serving:79
Ready in:30 minutes
Prep. time:30 minutes
Cook time:None
Difficulty:Average difficulty
Recipe author:Chef
First published:24th December 2012

A recipe for delicious quick-pickled shallots with red radishes.


Printable 🛒 shopping list & 👩‍🍳 method for this recipe

Mise en place


  1. Put the sliced vegetables in a non-reactive heat-proof container.
  2. Combine all the herbs, spices, salt, sugar, vinegar and water in a small saucepot and bring to a boil.
  3. Pour the hot pickling liquid over the vegetables and lay a piece of parchment paper over the top to keep them submerged.
  4. Store in the refrigerator overnight.

Serving suggestions

Add a nice briny, salty, tangy element to any dish with this recipe if it needs some balance to something sweet, or fatty on the plate.


Feel free to remove or replace any of the vegetables depending on the dish you are trying to create. For a spicier dish add a small dried red chilli and leave the garlic cloves whole and divide the quantity by a third.

Recipe added by Chef Chris Day, 10 July 2011

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