Radish-Onion Relish

I love raw radishes; Mr. FC&G does not, finding them too sharp for his tastes. So, in the years I grow them, I often have more than I can eat, and I have been searching for a way to preserve their goodness.

Enter radish-onion relish. This sweet, spicy (but not hot) relish is just crying out for a hot dog or hamburger to sit on, although I've been eating it as a side dish.  It is simply one of the best creations I've stumbled upon in a long time.

First, it is based upon this recipe from Hobby Farms, so please click over and give them some love, then come back to see how I altered it for our tastes.

Radish-Onion Relish
5-8 ounces radishes, trimmed and shredded
1 medium onion, diced
canning salt

Syrup:
1/2 cup apple cider vinegar
1/2 cup sugar
1 t. mustard seed
1 t. whole coriander
1/4 t. turmeric
1/4 t. celery seed


Shred radishes and dice onions, and sprinkle liberally with salt.  Allow to wilt for one hour, then rinse and drain.

Heat syrup ingredients to boiling, then add vegetables and return to a simmer.  Simmer 5 minutes, then pack into hot, sterile half-pint jars.  Process in water bath canner for 10 minutes.

Makes two half-pint jars (or one sealed jar and one for immediate eating!)

The Analysis

Fast:  Shredding the radishes cuts down on the wilting time, making these pickles something you can put up while you are making dinner.

Cheap:  If you are growing your own veggies, you only have to pay for the syrup supplies.

Good:  While the original recipe says these are reminiscent of bread and butter pickles, I don't find the flavors at all similar.  The radishes and onions give these a sweet, spicy flavor that is unique; definitely include the coriander, as it introduces a very special note.