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recipes:side_dish:radish_relish
  • 3 cups stemmed radishes
  • 2 large ribs celery
  • 1 large red onion
  • 2 tsp salt
  • 1 cup sugar
  • 1 tbls mustard seed
  • 2 tsp dill seed
  • 1/2 tsp celery seed
  • 1 cup vinegar
  • 2 tbls prepared horseradish

Put the radishes, celery and onion through the coarse blade of a grinder, or chop them fiely. 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 20 minutes.

How you use relishes depends on your personal tastes.

I have a friend, for instance, who eats the radish relish right out of the jar, on crackers. Nothing wrong with that I can see. And, off the top of my head, yogurt cheese with any relish on a cracker wouldn't be bad. Even better: Try using slices of raw kohl rabi or raw jicama as the “cracker.”

Relishes are often served on a plate as a way of perking up other foods; not always meat dishes. Think of them as a substitute for, say, raw onions, in that regard.

Both the Mama Hall's and the Radish Relish are great used to perk up a bowl of soup beans.

They make great additions to dips, too. Or can serve as the sole flavor ingredient. Try mixing together some Radish Relish and sour cream, for instance, and serve with a selection of crudities.

Radish relish substitutes easily in any recipe calling for horseradish. Try mixing some of it with ketchup for a down and dirty cocktail sauce for seafood. By the same token, mix the Mama Hall's with yellow mustard and spread that on hot dogs.

Basically, relishes are as versitile as the fresh veggies they are designed to replace.

tags: vegetarian, vegan, pareve, CSA

source: http://forums.gardenweb.com/forums/load/harvest/msg1021361225547.html or http://www.radishgarden.com/viewrecipe.php?recid=39

recipes/side_dish/radish_relish.txt · Last modified: 2017/12/19 19:43 by admin

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