Method

• Remove the tops from the radishes and thinly slice, either with a mandolin or a sharp knife
• Aim for approx
• ¼ or a cm thickness
• Place in a jar
• Heat the cider vinegar, water, rice malt syrup, salt, garlic, peppercorns and red pepper flakes until not quite boiling
• Pour over the radish slices and allow to cool
• Place the lid on and store in the fridge
• Serve on salads, in sandwiches, or up your game this Taco Tuesday!