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
- 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.)
- Clean and rinse radishes.
- Place radishes, garlic and onion in food processor to finely chop.
- 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.
- Add radish mixture and bring to a boil and cook for 10 minutes.
- 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!