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.)


  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!

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

  2. What kind of vinegar did you use?

    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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