These might be the quickest pickles you'll ever make, plus they're the most vibrant addition to summer dining

Inspired by the Japanese recipe for ‘impatient pickle’ – ideal if you're short of time and can't wait weeks for the pickling process – these radishes and cucumber bring a crisp, tangy crunch that’s ready to enjoy the very same day.

Paired with salty, succulent samphire, this is a refreshing, palate-awakening side for long alfresco lunches.

Whether you’re serving it alongside our crab platter or setting out a few simple dishes this vibrant accompaniment adds flavor, color, and seasonal charm.

Ingredients

• Makes 1 large jar of each pickle
• 14 oz cucumbers, ideally small pickling cucumbers, cut into chunks
• 14 oz radishes, halved, larger ones quartered
• 3 tbsp Maldon sea salt
• 8.8 oz rice vinegar
• 1 cup water
• ½ cup caster sugar
• 1 tbsp mustard seeds
• 7 oz samphire

The Homes & Gardens method

1. Place the cucumber and radishes in separate bowls. Scatter 1 ½ tbsp salt over each bowl then toss with your hands, rubbing the salt onto them. Cover and chill in the fridge for two hours, stirring the vegetables a couple of times during this time.
2. Meanwhile, place the rice vinegar, water and sugar in a saucepan and heat, stirring, until the sugar has melted. Leave to cool completely.
3. Transfer the cucumber and radishes into two separate jars and stir the mustard seeds in with the radishes.
4. Divide the cooled pickling liquid between the two jars. The vegetables need to be submerged, so top up with equal quantities of rice vinegar and water, if needed (no need to add extra sugar).
5. Cover and keep in the fridge for three hours before using. The pickle will keep for one week in the fridge.
6. To serve, cook the samphire in boiling water for one minute, until just cooked. Drain and refresh in cold running water then dress with 2 tbsp pickling liquid from one of the jars.
7. Divide the samphire between three dishes, with some of the pickled vegetables. If you have any shiso leaves left over from making the aioli for the crab, add those, too.
8. The leftover pickles are delicious with seafood and fish generally and their pickling liquid is great tossed into dressings or stirred through rice.

When making quick pickles like these tangy radishes and cucumbers, the right container makes all the difference. Airtight jars not only help lock in flavor and freshness – they also look beautiful on your counter or table. We recommend this Mainstay 67 oz jar from Walmart.