With an abundance of radishes around here, I had to find a new (and easy) way to use ensure these little nuggets were eaten.
I found this great recipe from House of Brinson: https://houseofbrinson.com/2013/06/18/radish-relish/
It came together so quickly, with the help of a food processor.
It's the perfect mix of tangy, sour, sweet and spicey. I've been scooping this onto sandwiches, on top of my salad, on sourdough, with brie and crackers. It's so versatile. I did find the recipe came out with lots of brine, so I strained this off, mixed with olive oil and have been using it as a salad dressing.
Because radishes are not always safe to can because of their low acidity, this is best as a fridge kept condiment.
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