When this recipe is made using primarily red or pink radishes, it has a beautiful rose-like tint to it, though it can be made with a combination of radishes– in fact, the flavor variations from mixing it up a bit are quite nice.
The best thing about radishes, other than their great flavor and versatility is that you can grow them very quickly! From the time you drop the radish seed in the dirt to the time of harvest is anywhere from 16 to 25 days for most radish variations!
One reason for that is due to being made up of mostly water which tends to make freezing them a not-so-great option for preservation. Why? Because when water freezes, it expands, and if you were to do that to a radish it would ruin its structure, texture, and various other characteristics.
By making this radish relish, it is a great way to preserve them and make something great tasting at the same time.
- 3 cups radishes
- 2 large ribs celery
- 1 1/2 large red onion
- 2 tsp salt
- 1 cup sugar
- 1 tbls mustard seed
- 1 cup vinegar
- 2 tbls prepared horseradish
- 2 tsp dill seed
- 1/2 tsp celery seed
To prepare, put the radishes, onion & celery through a grinder or chop them into fine pieces.
After grinding, mix with other 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.
On a blog titled Tibault & Toad, this article was referenced, and here is what they had to say about it:
Radish is in abundance at the farmers market right now, and it’s cheap. [....] I also made Rosy Radish Relish, which is SO DELICIOUS on brats, hotdogs, burgers etc. and will definitely be a repeat condiment in future years.