Radish Recipes


We enjoy eating radishes fresh, since that crunch is oh-so satisfying and then the spice clears the mind.  But, we had a pile of radishes on our table the other night, and so found a recipe to enable us to preserve them.  We made this awesome relish, and, dangerously armed with a large spoon, I ate half a jar right away.  It is a great substitute for any other pickled relish–great in tuna salad and on hot dogs.  Refreshing as a little side dish at dinner.  Delicious just on crackers, a slice of cheese, a slice of kohlrabi, or on a spoon.

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. Mix with remaining ingredients and allow to stand three hours. Bring to a boil in a large pan and cook ten minutes.  Store in a jar or tupperware in your fridge if you plan on eating it pretty soon, or can it using a hot bath.  To can it, 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.  (If you have canning questions, there are a lot of websites with good directions, or you can ask Wes or me, since we do a fair bit of canning.)



1 cup water

1 cup vinegar

1 cup sugar

1/4 teaspoon turmeric (you can try substituting in mustard or curry, but it won’t be quite as exquisite!)

1/4 cup salt

1 large daikon radish

Combline water, vinegar, sugar, turmeric in saucepan and bring to boil.  Once sugar is dissolved, remove from heat and let cool.

Peel the radish, cut in half, then slice into 1/4-inch think sections.  Put in a bowl with the salt and stir, to allow salt to coat the radish pieces.  Then place in a colander and let drain for an hour.

Rinse the radish pieces well and let dry.  Put in a clean (sterilized) jar and poor the cool brine over it (ideally poor it through a cheesecloth or coffee filter to strain).  Refrigerate for at least half a day.

Enjoy!  These pickles should last for a couple weeks in the refrigerator.

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