I restarted my derelict vegetable garden and the first things I planted were French Breakfast radishes, beetroot and garlic. The garlic wouldn’t be ready for 6 months, the beetroot for 2 months but the radish would be ready in weeks.
And it was, and prolific. So first batch I pickled, then cam the second batch and I wondered whether radish relish was a thing, turns out it is. As usual the recipe I came up with is based on a combination of things I found on the internet but adjustments were made based on my years of making relishes and what ingredients I normally have in the house. Turns out that this is delicious and will definitely be a keeper recipe. It is a bit candied and spicy and will be amazing on almost anything,

 

Radish Relish

 

RADISH RELISH

I have used quite large oval shaped, French Breakfast Radishes, it really wouldn’t be worth trying to do this with the small round radishes.

Ingredients

  • 600g sliced washed radish (use the slicing side of a box grater)
  • 1 tsp chilli flakes (this has a bit of heat, or half/quarter that for flavour or none)
  • 1 red onion finely chopped
  • 1 tbs yellow mustard seeds
  • 1 tsp mustard powder
  • 2 tsp salt (no iodine or filler)
  • 300g white sugar (note the sugar is half the weight of the radish)
  • 1 cup white vinegar

Method

  1. Prepare some jars with good lids, a run in the dishwasher is enough. I used 2 salsa type jars. I like the height and width for things that can be served out of.
  2. Wash and slice the radish
  3. Peel and finely chop the onion
  4. Add the onion, radish, mustard seeds, mustard powder. salt, sugar and vinegar to a large saucepan
  5. Heat on medium high (8 on induction), stirring until the vegetables release liquid and the sugar is dissolved, about 7 minutes.
  6. Lower the temperature to a simmer and let cook for a further 15 minutes
  7. While still hot ladle into the jars and place the lids on. I like to turn them upside down at this time.
  8. They will continue to develop flavour for a few weeks but they taste amazing from the get go.
  9. Serve with cold meats on sandwiches and as a salad side.

Radish relish jars