Radish Relish

Summer is here and the farmers market is overflowing with bounty. One of the best deals for us New Yorkers is radishes. They’re only $1 a bunch! We pay a premium for farm fresh food, seeing that we live on an island and everything is imported. At least that’s how I like to think about it!

I made this recipe a few years ago and it has quickly become a favorite. When the word ‘hot dog’ is mentioned, the radish relish is quick to follow. This relish is perfect for hot dogs, hamburgers, or anything you want to add a little sweet spicy kick to. I included processing instructions for those of you that are canners, if not you can make this big batch for the next BBQ you host or attend. This recipe is great because it’s essentially a pickle, so it will keep in the fridge for a long time (a few weeks). I also love this recipe because the food processor does most of the work.

Radish Relish Recipe

Ingredients

  • 4 to 5 bunches radishes (a little over 2 pounds)
  • 1 large onion
  • 2 cloves peeled garlic
  • 2 cups vinegar
  • 1 1/2 cups sugar
  • 1 tbsp salt (use pickling salt if you intend on processing)
  • 1 tbsp whole coriander
  • 1 tbsp cumin seed
  • 1 tbsp mustard seed
  • 1/4 tsp ground black pepper
  • 2 inch length of fresh ginger, peeled and grated (Avoid the temptation of putting the ginger in the food processor, it makes it look ‘hairy’. No kidding.)

Instructions

  1. Clean and rinse radishes.
  2. Place radishes, garlic and onion in food processor to finely chop.
  3. In a large pot, combine vinegar, sugar, salt, coriander, cumin, mustard seed, black pepper and ginger. Let come to a boil, stirring to dissolve sugar.
  4. Add radish mixture and bring to a boil and cook for 10 minutes.
  5. Let cool and place in container to store in fridge. Or if you want to can this, leave 1/4 inch head space and water bath process for 20 minutes. If you are new to canning, one of my favorite canning blogs is Food in Jars. She has lots of great educational content for new canners, plus an amazing book.

Cook up a hot dog and enjoy!

June 13, 2013

4 Comments

  1. Reply

    trout-lily

    June 16, 2017

    We just made this with VERY woody radishes, and it turned out great! So nice not to have to throw them in the compost.

    • Reply

      William Brinson

      June 17, 2017

      That’s so fantastic. I (Will) love using it this time of the year on almost everything I grill.

  2. Reply

    Sarah

    August 12, 2018

    Lovely and intending to try this tomorrow with the next round of CSA radishes. One note though- processing and canning radishes for shelf storage is not safe or recommended by any national canning guidelines. As a root vegetable, their skins harbor bacteria. This will be a strictly fridge pickle only for us!

    • Reply

      Susan Brinson

      August 14, 2018

      We’ve been enjoying this recipe for years. You do have to finely chop the radishes and heat throughly to make sure the vinegar fully saturates the radish and removes all bacteria while heating. I have canning cookbooks going back to the 40s where radishes have been preserved in vinegar. You could peel the radishes if you have concerns about the skins. This is the guideline I follow from the national canning guidelines: “There must be a minimum, uniform level of acid throughout the mixed product to prevent the growth of botulinum bacteria.” Hence, the reason for chopping finely and heating.

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