Directions

– Top and tail the radishes.

– Using a KitchenAid Box Grater, finely slice the red radishes, and garlic cloves.

– Wash and pat dry the chilies, then slit them in length.

– Place radishes, garlic and green chilies in a glass jar.

– In a measuring cup, whisk together the vinegar, sugar and salt.

– Pour over the contents in the jar. Shut jar tightly, and shake.

– Stand for 2-3 hours or overnight in the fridge. The pickles are ready to eat.

– Store in fridge for 2-3 weeks.