Recipe: Radish Relish

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.