Ingredients for Rosy Radish Relish
- 1 pound fresh spring radishes
- Celery Ribs
- Red Onion
- Canning Salt
- 1/4 cup sugar
- Mustard Seeds
- Vinegar
- Prepared Horseradish
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How to Make Rosy Radish Relish
- Wash and prepare 1 pound of radishes, 2 stalks celery, and 1/2 medium onion. Using a food processor with a coarse blade, pulse until finely chopped (or chop finely by hand).
- In a large bowl, combine the chopped vegetables with 1/2 cup apple cider vinegar, 1/4 cup sugar, 2 tablespoons salt, 1 tablespoon Dijon mustard, and 1 teaspoon celery seed. Gently stir to combine and let stand for at least 3 hours (or up to overnight) to allow flavors to meld.
- Transfer the relish mixture to a large saucepan. Bring to a rolling boil over medium-high heat. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until slightly thickened.
- While the relish simmers, prepare your canning jars by sterilizing them in boiling water for at least 10 minutes. Keep jars hot until ready to use.
- Carefully ladle the hot relish into the sterilized jars, leaving 1/2 inch headspace at the top. Wipe the rims clean, place lids and rings on top, and tighten fingertip tight.
- Process the filled jars in a boiling water bath for 20 minutes (adjust time based on your altitude – consult a canning guide for specific instructions).
- Remove jars from the canner and let cool completely. You should hear a satisfying ‘pop’ as the jars seal. Store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
27g
Fat
0g
Carbs
2g
