Ingredients

• 3 cups stemmed radishes
• 2 large celery ribs
• 1 large red onion
• 2 teaspoons canning salt
• 1 cup sugar
• 1 tablespoon mustard seeds
• 1 cup vinegar
• 2 tablespoons prepared horseradish

Directions

1. 1

   Put radishes, celery and onion through the coarse blade of a grinder, or chop them finely. Mix remaining ingredients and allow to stand for three hours.

2. 2

   Bring to a boil in large pan and cook 10 minutes.

3. 3

   Pour into hot jars, leaving 1/2 inch head space. Adjust lids and process 1/2 pints or pints in a boiling water bath for 20 minutes.

Spicy Radish Relish
From Milkweed Diaries, click for link

Loyal readers will recall my affection for refrigerator pickles. I like making them because they're easy, quick, and don't require heating up your kitchen with a steamy canning process. Making a refrigerator-relish from radishes seemed like the perfect short-term preservation method, and a good way to process a quantity of radishes at once.

So here's the recipe I created based on my radish relish research--mine is unlike most that I found in that it has no sugar, lots of ginger and garlic, and all good-for-you ingredients:

Makes about 1 1/2 quarts

• 20 medium-sized radishes
• 1-3 inches fresh ginger root
• 3 cloves garlic
• 1 tsp whole mustard seeds
• 1 cup apple cider vinegar
• 1/2 cup water
• 1 tsp salt
• A few grinds of fresh pepper
• 4 Tbs honey

Radishes shredded and on their way to becoming relish.

1. Wash and shred radishes – either with a hand grater or in the food processor – and put them in a bowl. Grind some pepper onto the radishes.
2. Grate ginger finely and press garlic with a garlic press.
3. In a small saucepan, combine the vinegar, water, ginger, garlic, mustard seeds, and honey; bring to a boil.
4. Pour the hot liquid over the radishes. Cover and refrigerate. Let the flavors mingle and mellow at least overnight before using.

The final product is pretty and potent. You can use it as a topping for stir fries and salads, or mixed in with cooked greens as a side dish, or as a palate-cleansing garnish on a sushi platter.

You could vary this recipe by adding onions and some finely chopped celery if you had some on hand and were so inclined.

After smelling and tasting this stuff, I can't imagine a better condiment for cold season. The pungent, spicy smell and taste seem like they would be the perfect little something on your plate when you have a cold or are coming down with one. The spicy radishes and mustard are great for clearing the sinuses, and the ginger and garlic are classic tonic herbs for winter. Add to that some immune-boosting local honey, and the healing power of apple cider vinegar, and you have another great tonic food - a kitchen concoction that is both delicious and good for what ails you.