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Recipe: Zesty Radish Relish

More radishes available from the garden, or fresh from your local farmer's market! This relish is citrusy, sharp and peppery, with a beautiful pink color. Goes well with fish, beef, lamb, bread and cheese, and even nacho-chips!

2 cups shredded or julienned radishes
1/2 lemon (zest and juice)
1/2 orange (zest and juice)
2 tablespoons table (white) sugar
2 tablespoons unsalted butter
salt/pepper to taste
water to cover

In a wide shallow skillet, place all ingredients with enough water to almost cover ingredients. Turn to medium and bring to a boil. Reduce heat and simmer for about 30 minutes. Stir occasionally to prevent burning or sticking, until all water has reduced to just a few tablespoons of buttery syrup. The radishes will be very tender. Serve warm. Refrigerate leftovers and gently reheat on stove (not in microwave).

I suppose this could be canned but it never lasts long enough in this house, and is just as easy to make fresh from dehydrated radish slices.

Suggestion: Try serving this with your next potluck or big family dinner, and see what kind of reactions you get! I'd love to hear about them.

Alternate: If you have dehydrated radishes into slices, they work well here. Rehydrate for 20-30 minutes in water, drain excess water, and continue as above. Fresh summer taste in the cold in winter.

Copyright (c) 2009 V P Lawrence-Williams


Carolyn said...

we are growing radish for the first time this year. We were looking for something different to do with them. Thanks for the recipe!

ThrtnWmsFam said...

Let us know how you like them... Vikki