Low-Carb Pickled Radishes

Step 1Using a mandolin or very sharp knife cut the radishes into thin slices.

Step 2Layer the slices into jars. I used two wide mouth pint jars. Place a bay leaf into each jar. I also sprinkled extra mustard seeds into mine, but in hindsight they really weren’t necessary.

Step 3Place the vinegar, water, sweetener, salt and mustard seeds into a saucepan and bring to the boil.

Step 4Very carefully, ladle the hot vinegar mix over the radishes, stopping to tap the jars firmly on the bench to remove air bubbles. Cover radishes completely with vinegar mix.

Step 5Make sure rims of jars are clean and seal immediately. If you can stand it, leave for two weeks in the fridge for the flavour to really develop before serving… but it still tastes awesome straight away. Store in the refrigerator, for three months.