Friday, April 22, 2011

What's Cooking?

Besides a bit of yogurt, really not all that much. 

I did kick off the canning season with a new recipe though - radish relish. 

It is almost a cross between sauerkraut and pickle relish and is a beautiful shade of puce.  (We just don't eat enough puce food.  Are you with me?)

By now you know I am the queen of substitutions and dump cooking. 
This recipe is very forgiving. 
I used the over abundance of radishes and onions that Georgia and I picked the other day to make a double batch. 


(It is way more pucey than pictured)

Radish Relish

3c. Radishes
2 lrg. Ribs of Celery
1 lrg. White Onion
2 tsp. Salt
1 c. Sugar
1 Tbs. Mustard Seed
2 tsp. Dill Seed
1/2 tsp. Celery Seed
1 c. Vinegar
2 Tbs. Horseradish

Grind the first three ingredients and put in a bowl.  Add everything else to the bowl, mix, and let sit for three hours.  Dump the whole mixture into a saucepan.  Bring to a boil and cook for 10 minutes.  Pour relish into sterile jars and process for 20 minutes. 

This is part of Miz Helen's Full Plate Thursday (even though it's Friday.)

4 comments:

  1. Hi Pary,
    Radish Relish is very new to me, it looks very good. I am going to make some and will let you know what I think. I really like the season combination. Thank you for sharing with Full Plate Thursday and hope to see you this Thursday!

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    Replies
    1. I hope you do try it Miz Helen. It is a great way to use up an over-abundance of radishes.

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  2. What kind of vinegar did you use?

    ReplyDelete
    Replies
    1. Thanks for asking! Unless otherwise noted, the vinegar I use in any of my recipes will be bog standard white distilled vinegar. :)

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