RADISH RELISH - Spicy!

(Makes about l l/2 quarts)

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

1. Wash and shred radishes - either with a hand grater or in the food processor - and put them in a bowl. Grind some pepper over the radish.
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 flavours 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 can vary this recipe by adding onions and some finely chopper celery if you had some on hand and were so inclined.

I made this yesterday and used it today. It is very spicy and will be more useful as a garnish on a sushi platter than how we normally think of relish. This week-end, I plan to try another recipe, that is more the old fashioned, sweet and sour recipe my mother used to make with everything from cabbage to cukes.You know, a little vinegar, a little water, salt, sugar, maybe onions or peppers.

If you use this recipe, please let us know you feel about it. We don’t always keep all recipes up on the Website. This one may need to go!

Melba Rabinowitz
September 3, 2009