• Pickled Radish Cheese Toast


Pickled Radish Cheese Toast

By Jill Holter

A unique snack or appetizer on its own, or make it your #WeeklyMarketMeal by serving with Jill's Spring Greens Soup.


  • 1 cup water
  • 1 cup white or apple cider vinegar
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 2 cups sliced radishes
  • Thinly sliced onion
  • 1 loaf of crusty bread from the Market, thinly sliced and toasted
  • 4 ounces fresh spreadable goat cheese from Singing Hills Dairy


To pickle the radishes, bring water, vinegar, sugar and salt to a boil in a sauce pan. Place radishes and onion in a wide mouth pint jar. Pour boiling brine over vegetables, seal jar and turn upside down on counter. After an hour, turn right side up, and refrigerate up to 2 months. Can be used right away, in a few days, or in several weeks.

To make the cheese toasts, simply spread goat cheese on toasts and top with a few pickled radishes.

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