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Pickled Radishes on Baguette with Chevre

Ingredients

  • 1 bunch of radishes or one giant radish!, sliced
  • Radish tops sliced into thin strips
  • ½ teaspoon mustard seeds
  • ¾ cup white wine vinegar
  • ¾ cup water
  • 3 tablespoons sugar
  • 2 teaspoons salt
  • 1 container fresh chevre soft goat cheese
  • 1 baguette

Instructions

  • Pack radishes into a pint sized canning jar and sprinkle the mustard seeds over the top
  • Combine the vinegar, water, sugar, and salt in a saucepan and bring the mixture to a boil, stirring occasionally
  • Pour the mixture over the radishes, covering them completely, let the mixture cool to room temperature, and then refrigerate
  • The radishes will be ready to serve immediately, and will keep in the fridge for about two weeks
  • Radishes are wonderful served on a piece of toasted baguette with fresh chevre, and topped with the sliced radish greens