Black radish pickle

The black radish was a bit of a discovery.

It's incredibly pungent fresh and not to be mistaken for a breakfast radish or (God forbid) mooli. The taste started off sweet then moves through floral to bitter. It's very hard to cut, but as I discovered today, very well worth pickling.

There are a few recipes online but I chose one according to what I had in the cupboard. The liquid included Japanese rice vinegar, Spike's honey and a number of spices including fresh pepper.

Fabulous with sushi, the more aggressive notes have been knocked off the vegetable during the pickling process (three days ago). It still retains a wonderfully complex flavour. Although there is a distinct smell of fart when the lid is opened.