2 cups/500ml White Wine Vinegar
1/2 cup/100g Caster Sugar
1 tsp Sea Salt
5 Szechuan Peppercorns
2 tsp Caraway Seeds
1 tsp Coriander Seeds
3 tbs Caster Sugar
2 tsp Mustard Seeds
1 tsp Fennel Seeds
5 cups/600g Radishes, halved
1 Onion, sliced into rings, fine
Add all the ingredients to a saucepan except the radishes & onions. Bring the vinegar mix to a simmer for 5 minutes before adding the radish & onion.
To the heat off & let the pickle sit for 5 minutes before transfer the mixture to your sterilised jars or containers.
Seal the pickle & store in the fridge. Eat with-in a month.