Pickled Radishes by Andreas Caminada

Caster sugar: 30 g

White wine vinegar: 100 ml

Water: 300 ml

Salt: 10 g

Mustard seeds: 10 g

Tarragon: 1 branch

Radishes: 250 g

Andreas Caminada, executive chef and owner of the three-Michelin-star Hotel Ristorante Schloss Schauenstein in Fürstenau, Switzerland, will teach you all the tips, tricks and techniques required to make pickled radishes.

Bring all the brine ingredients to a rolling boil.

Wash the radishes well and remove the leaves.

Cut the radishes into quarters or halves if you like, but you can use them whole. Place them in a jar previously sterilised.

Pour the brine over it. If you want crunchy radishes, pour the liquid into the jar only when it’s cold. Otherwise, you can pour the brine immediately.

Close the jar and put it in the boiling water for 15-20 minutes. Make sure to process properly.

Alternatively, use a steam oven for 20 minutes.