|Source||Adapted from Delicious Magazine UK|
|Prep time||6 hours|
|Cooking time||30 minutes|
|Total time||6 hours, 30 minutes|
These radishes are as beautiful as they are tasty. They get their pink hue from the vibrant pink of the radish peel. Delicious as an accompaniment to an omelet, cheese plate, etc. The recipe was taught to us in a City Market cooking class by Jessica Bongard of Sweet Lime Cooking Studio.
Trim and slice radishes lengthwise. Place into a bowl along with the strips of fresh ginger. Heat a small pan over medium-low heat and toast coriander and anise for a minute or so. Add the chill, sugar, vinegar and salt and allow to simmer to dissolve sugar and salt granules. Stir vinegar mixture into radishes. Cover and put in the fridge to mellow overnight.