Sunday, June 30, 2013

First Preserves of my Year! RADISH RELISH

Every year I plant radishes. Because they are one of the first things that can go in! They go next to the lettuces and the Swiss Chard... just after the peas. But, every year I think "what the heck do I do with all of these radishes!" Mainly because I like a tiny little bit in salads, and that's about it.

So, this year, I decided I would find some way to preserve them. I'm pretty tickled with the results.


3 cups stemmed radishes
2 large ribs celery
1 large red onion
2 tsp salt
1 cup sugar
1 tbls mustard seed
2 tsp dill seed
1/2 tsp celery seed
1 cup vinegar
2 tbls prepared horseradish


Put the radishes, celery and onion through the coarse blade of a grinder, or chop them finely (A food processor was WAY easier than attempting to chop all this produce!) Mix with remaining ingredients and allow to stand three hours. Bring to a boil in a large pan and cook ten
 minutes. Pour into hot jars, leaving half-inch head space. Adjust lids and process 1/2 pints and pints in a boiling water bath for 20 minutes.

I used the smallest jars I had, only because I really wasn't sure what this was going to taste like! I figured it would most likely get consumed in small quantities. However, it's not spicy or hot at all, but really flavourful! Will be nice on sandwiches as well as burgers or hot dogs, or even to mix in with creamy salad dressings.

1 comment:

valerie davies said...

This doesn't sound to hard at all. I am definately going to try it. I wonder if I used extra hot horseradish if that would make it a little on the spicy side. Think I might try both. I like your idea for topping for hambergers or hotdogs. Also might try it with chicken. Thanks Lori.