You know when you move to a new place, meet tons of people right away, but soon realize that even though you’re surrounded by new “friends” you don’t really know anyone yet at all? This is my 4th week in Portsmouth, NH and I suppose one could say that I’ve “settled” in quite nicely. There’s been plenty of bicycling, yoga’ing, working, and figuring out which coffee shops/pubs are my scene. Yet that unsettling feeling of constant state vacation hasn’t lifted just yet. With the warmer temperatures, landscapes, farmers’ markets, and festivals in full bloom I’m not sure the feeling will cease till winter returns. Getting to the point, I’ve found it more healthy to not flounder in that unfamiliar feeling, but rather direct that energy towards work and canning! I’m pretty excited to delve in and share all my bountiful summer creations, seeing that this time last year the blog wasn’t even on my radar.
After such fun experimenting with these radishes in a kimchi last week, and upon learning that the radish harvest was coming to an end at Garen’s Greens at Riverside Farm, I had to get another watermelon radish recipe in before it was too late. Two pounds of colorful radishes in my possession, I came across Sherri’s Put ’em Up! radish relish recipe and was quickly sold on the idea. Aside from the preparation time (I’d advise you employee some sort of shredding apparatus), this radish relish recipe was very quick and simple to put up. I ended up canning 4 half pints and refrigerating 2 more. As with most relishes, this relish is undoubtedly sweet but has the popping flavors of cumin seed. I typically steer clear of sweet cucumber relishes, but I’m very much looking forward to using this oh so pink relish atop some veggie’full sandwiches later this spring/summer.
- 2lbs watermelon radish (peeled and shredded)
- 1 (2 inch) knob of fresh ginger (peeled and shredded)
- 2 garlic cloves, minced
- 1 cup diced onion
- 1-1/2 cup white sugar
- 1 Tbsp pickling/sea salt
- 1 Tbsp whole coriander seed
- 1 Tbsp whole cumin seed
- 1 Tbsp mustard seed (I used brown)
- 2 cups white vinegar
- In a large-sized non-reactive pot, combine vinegar, salt, sugar, mustard, cumin, and coriander. Bring to a boil.
- Add the shredded radishes, onion, garlic, and ginger. Return to a boil, stirring to make sure all veggie ingredients are heated through.
- Fill warm sterilized jars with mixture, covering relish with ~ 1/4 inch of liquid, leaving another 1/4 inch headspace.
- Wipe rims, apply lids and rings (finger tight) and process in a hot water bath for 15 minutes. Remove from heat, let jars sit in canner for an additional 5 minutes to help prevent syphoning.
- Remove jars from canner, let cool on folded towel for 12-24 hours or until sealed.
- Store in a cool dry place for up to 1 year.
This recipe can also be made as a refrigerator relish. Ladle relish into jars, cool, cover and refrigerate for up to 3 weeks.