1. Trim the leaves and roots from the radish. Thinly slice with a paring knife or mandolin into a large bowl, add garlic and chilli, mix well. Pack the radish mixture into a 1 litre clean sterilized jar, leaving 1cm space at top.

2. Combine water, vinegar, sugar, salt, peppercorns and coriander seeds in a non-stick saucepan, bring to the boil. Simmer gently 3 minutes then remove from the heat.

3. Pour the hot liquid over the radish. Cover and set aside to cool to room temperature, then refrigerate for 24 hours.

4. To serve, spoon the radish onto serving plate, scatter over thyme and serve with cheese, pate and toasted bread.

Tips

Over time the radish mixture may lose some of its vibrant color, while the liquid will turn a nice rosy pink colour, however the flavor will intensify and the radishes will remain crunchy. You can add thinly sliced fresh radish to the pickled radish when serving if you like.

The radishes can be kept in the refrigerator for up to one month.