Cleo Magazine

Cleo Magazine
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Spicy pickles

Chop up one big radish, two onions and two carrots, mix with one tablespoon of salt. After an hour remove the liquid from the vegetable. Add chilli flakes to a cup of apple cider vinegar that has dissolved with a cup of coarse sugar. Mix well and store in glass jar. Keep in fridge for at least a day before serving.

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