If you like homegrown radishes, and are disappointed to not have them through the summer, try growing a rat-tailed radish or two. I grew them last year; this year one volunteered in the salad garden. Each plant produced bushels of seed pods-- the edible part of this radish. Knowing this, I searched for some way to preserve the harvest.
Rat-tailed radishes |
I found three recipes that looked interesting and sent them to Mr. Big Food who decided that we'd start with Radish Relish. Very good!
Recipe below.
Chop |
Combine |
We simply substituted rat-tails for traditional radishes. And I've no clue where I found the recipe.
RADISH RELISH (posted by gardenlad on this forum)
3 cups stemmed radishes
2 large ribs celery
1 large red onion
2 tsp salt
1 cup sugar
1 tbsp mustard seed
2 tsp dill seed
1/2 tsp celery seed
1 cup vinegar
2 tbsp 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. Pour into hot jars, leaving half-inch head space. Adjust lids and process 1/2 pints and pints in a boiling water bath for 10 minutes.
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