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
