Puree of Sunchoke Soup with Pickled Watermelon Radishes | Radishes | Boston Organics

Ingredients

• 2 bunches radishes, trimmed
• 1 cup Champagne vinegar
• 1 cup sugar
• ¼ cup olive oil
• 4 oz. bread, cubed (3 cups)
• ½ small onion, sliced (½ cup)
• 1 lb. sunchokes, peeled and sliced (3 ½ cups)
• 1 pinch sugar