These pickled radishes add a punch to just about anything. Add them to a grilled cheese sandwich, charcuterie plate or even as nacho toppings!
Picked Radishes
1/4 litre jar
from David Lebovitz’s pickled radishes recipe
1 bunch of small red round radish
1/2 cup water
1/2 cup white vinegar
1 teaspoons sea salt
1 teaspoons honey
1/2 teaspoon crushed peppercorns
1 clove of garlic, peeled
Slice the radishes into rounds.
In a saucepan, bring the water, vinegar, salt, and sugar or honey to a boil, until the sugar and salt are dissolved. Remove from heat and add the peppercorn and garlic.
Pack the radishes and garlic in a clean 1/4 litre jar, and pour the hot liquid over them.
Cover and let cool to room temperature, then refrigerate.
Three Hour Brunch Friend 