On Pickeling Radishes

Every spring, as the first vegetables start to push through the soil, I tell myself the same thing: This is the year I’ll preserve more. I imagine shelves lined with neatly labelled jars, flavours that will brighten autumn meals, and the quiet satisfaction of having made something by hand.

I especially think of radishes. Every year, I grow them. And every year, they end up soaking in a bowl of water in the fridge, waiting to be used until it’s too late. But this time, I finally followed through.

I pickled a batch of fresh white radishes straight from the garden using white wine vinegar, sugar, sea salt, and a generous handful of fresh dill. No red onions this time, and no blushing pink—just pale slices with a clean, peppery bite. It’s simple, and so satisfying.

Last autumn, I tried my hand at pickling fennel and cucumber together—same idea, different flavours. I used coriander seeds and dill alongside the vinegar and sugar, and they turned out so well I made a note to repeat the recipe this coming season.

Quick Pickle Recipe:

• 1 cup white wine vinegar

• 1 cup water

• 2 tbsp sugar

• 1.5 tsp sea salt

• A few sprigs of fresh dill

• Optional: mustard or coriander seeds

Bring everything but the veg to a simmer, then pour over thinly sliced radish (or cucumber, or fennel) in a sterilised jar. Let cool and store in the fridge.

There’s something deeply grounding in the act of preserving. It’s a small thing—but one that quietly connects you to the rhythm of the seasons, and to your own good intentions.