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Pickled Radish Relish

August 1, 2009

This relish is good with meats, Indian food, or as a substitute for sauerkraut. There are several options for storage: in the refrigerator (easy) or canned in a hot water bath (not too difficult, but it takes a little time.) If you’re interested in learning how to can, here’s a good primer.

I found the original recipe in Prairie Home Cooking by Judith M. Fertig, but have adapted it slightly to make it easier.

Remember that whenever you use radishes, the greens are perfectly eatable and highly nutritious!

Pickled Radish Relish

1 pound radishes, trimmed

1 medium onion, cut into strips

2 T. whole allspice berries

1/4 t. whole cloves

1 t. mustard seeds

1 C. white vinegar

3/4 C. sugar

1/2 t. salt

Cut the radishes into julienne strips–or (if you’re feeling lazy)–grate them coarsely. (I usually follow the lazy woman’s instructions.) Place the radish and onion in a large metal bowl. Toss to blend. Set aside.

Place the spices, vinegar, sugar, and salt in a saucepan. Add 3/4 C. water. Bring the mixture to a boil, reduce the heat, and simmer, uncovered, for 10 minutes.

Divide the radish mixture into 2 1-cup or 4 1/2 cup jars. Divide the liquid evenly on top of them. Cap the jars and refrigerate or process according to canning instructions.

Note: You may need fewer jars than I noted. If you’re canning, make sure there is 1/2 inch headspace in each jar–no more, no less.

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5 Comments leave one →
  1. Liz Fledderjohann permalink
    August 5, 2009 8:26 am

    You must be having many radishes at this time of the summer to encourage the rest of us to use them, too. I enjoy reading your entries; I’m blessed and thankful! I just may try some of these when we return home.

  2. Kristen Moore permalink
    August 5, 2009 9:25 am

    Hey Joy!
    I have been away on vacation for 10 days and now I come back to the computer and I am blown away by all your blog posts! I want to try everything you have suggested! Great work, you blogging maniac!
    I too am trying to like radishes, so thanks for that recipe. I will definitely try it soon.
    km.

  3. Glenda Merrill permalink
    August 25, 2009 11:20 am

    How long will canned relish keep.

    • Joy permalink*
      August 25, 2009 9:42 pm

      If you can relish in a hot water bath and it seals, it will keep at least two years, but I wouldn’t necessarily recommend keeping it around that long.

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