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Recipe Detail Page
Bread & Butter with Pomegranate, Pickled Radish & Onion
Spring 2020
Make these pretty pink-topped bites anytime. Dinner starter or brunch sidekick, this spring recipe is delightfully easy to prepare but a stunner nonetheless.
Makes 8 servings
PICKLED RADISHES & ONION
1 bunch radishes ¼ red onion
½ cup (125 mL) white wine vinegar ½ cup (125 mL) water
1 tsp (5 mL) kosher salt
½ tsp (2 mL) granulated sugar ½ tsp (2 mL) peppercorns
8 slices of good-quality whole-grain bread
⅓ cup (80 mL) good-quality salted or unsalted butter
Generous pinches of flaked salt (optional) ½ pomegranate, seeded
1 Thinly slice radishes and onion. Place radishes and onion in a 2-cup (500-mL) resealable jar. Pour vinegar into a small saucepan along with water. Stir in salt, sugar and peppercorns. Set over medium heat. Stir until dissolved, 4 minutes. When salt and sugar dissolve, pour over prepared radishes and onions in a jar. Seal tightly with lid. Shake to evenly distribute vinegar mixture. Let stand until completely cool, about 2 hours. If making ahead, pickled radishes and onions will keep well, sealed and refrigerated for up to 1 week.
2 When ready to serve, spread bread with butter to the edges. Cut in half, if you like. Using a fork, remove radishes and onions from pickling juices, shaking off any liquid. Arrange over prepared bread. Sprinkle with salt, if you like. Scatter pomegranate seeds over top. Serve immediately.
Makes 8 servings
