A delicious, spicy pickle of carrot and radishes, which are in season now and the coming months.

Pickled Carrots and Radishes
Pickled Carrots and Radishes


Clean and sterilise an empty jar big enough to hold just the vegetables. Pierce some holes in the chilli pepper with the tip of a knife. Layer the vegetables in the empty jar.

Place the rest of the ingredients into a sauce pan, bring to the boil and boil until the sugar has dissolved and the liquid is boiling hot.

Add the liquid to the jar, making sure the liquid covers the vegetables. If you now close the jar, you will hear a ‘plop’ sound, which means the jar is now vacuum sealed and ready to be stored. You can check this by pressing the lid, if it doesn’t give it is properly sealed and can be stored for months.

Serve these pickled vegetables with (vegetarian) sausages or Mheat.


  • 1 carrot, peeled and cut in chunks
  • 1 chilli pepper
  • 1 tbsp black mustard seeds
  • 1 tbsp black peppercorns
  • 1 tbsp salt
  • 1 tbsp sugar
  • 2 cloves of garlic, peeled and quartered
  • 200 ml cider vinegar
  • 200 ml water
  • 3 spring onions, cut in pieces
  • Bunch of radishes, cut in half
  • Sterilising powder