Once again I’m getting in a right pickle here. But that’s okay. Pickling is fun. As with brewing the anticipation is half the pleasure.

Sea radish pods are lovely- they taste like sweet radishes. I picked these  a couple of weeks ago from a spot near the Severn Bridge and its not too late to harvest them but I’d get a move on. You want the ones with a bit of ‘give’ when you squeeze them (if they are too hard they’ll be crunchy but not in a good way).

Firstly bring salted water to the boil, then add radishes and remove from the heat. Leave for five or ten minutes to soften then drain the pods thoroughly.

Place radishes in sterilised jars and add a bay leaf, some chilli flakes, one clove of garlic, a pinch of salt in each jar and some wild thyme (I cheated and picked thyme from the herb garden in my local park which still felt more like foraging than buying it from a shop).

Bring some cider vinegar to the boil, then simmer for a few minutes before pouring into the jars.

The pickled radish pods will be ready to consume in about two months. In the meantime enjoy fresh pods chopped and added to salads.