Ingredients

The following ingredients have 6 Servings
  • 1 teaspoon cilantro seeds
  • 1 teaspoon cumin seeds
  • ¼ cup (60 ml) water
  • juice of 1 lime
  • 1 to 2 tablespoons caster sugar
  • 1 teaspoon sea salt
  • ½ standard cucumber (finely sliced, seeds removed)
  • 2- ounces (55 g) daikon, (finely sliced)
  • 2- ounces (55 g) salad radishes, (finely sliced)
  • ½ cup (120 ml) rice or white vinegar

Instruction

  • Place a non-stick saucepan over medium-low heat and, when hot, toast the cilantro and cumin seeds for 1—2 minutes, being careful to ensure they don’t burn.
  • Add all the remaining pickling liquor ingredients to the pan and, stirring, bring to a simmer. Once the sugar and salt have dissolved, remove the pan from the heat and set aside to cool.
  • Once cool, add the vegetables and vinegar and leave to pickle for 10—30 minutes.
  • Store in an air tight, sterilized jar for up to a month.