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Rosy Radish Relish

Recipes

Sweet and Spicy Radish Relish

This Rosy Radish Relish is the perfect combination of sweet and spicy. Perfect for adding to all of your favorite summer foods!

Rosy Radish Relish in Jars

Relish is great on so many things and the thought of summer barbecues conjures up delicious bratwurst topped high with relish galore.

This Rosy Radish Relish is great on so many things. It’s also a good way to use up any kind of radish you may have growing in your garden. The beautiful pink color will have everyone talking at the family reunion (or the dinner table!)

Red Radishes

Red Radishes

Around here, radishes come and go rather quickly. I’m either swimming in radishes or the smaller kids have devoured them all. (They seem to think they are “mini apples”… so we’ll keep that thought for now!)

After giving the radishes a good scrub in the sink, I’ll either use them for Sweet and Spicy Pickled Radishes or… this beautiful Rosy Radish Relish.

If I had to choose one, I’m not sure I could ~ the Pickled Radishes are great on tacos or eaten straight from the jar. This Rosy Radish relish though… it’s incredibly addictive. Even if you aren’t a radish lover, this relish transforms them into the most amazing topping for brats and steak straight from the grill.

I’ve also eaten it on sourdough crackers (yum!) and gifted jars to neighbors in hopes they will love it just as much as I do.

Rosy Radish Relish

This rosy radish relish is brings together some of the most beautiful garden favorites with vinegar, sugar and seasonings. The rosy red color of the radishes bleeds through this relish creating a relish that’s not only good to eat but gorgeous to look at.

Give your radishes a good wash/scrub, then trim the ends before putting them in the food processor with the jalapeños and quartered onion.

Rosy Radish Relish in Jars

Finely chop (don’t over-do it!) and then dump into a stockpot along with the sugar, salt, mustard seed and vinegar. Bring to a boil cook for 10 minutes before ladling into hot jars. Wipe the rims and apply the lids and bands. 

Process in a water bath canner for 20 minutes – or, opt to refrigerate if you plan on eating quickly.  With 5 kids that devour this Rosy Radish Relish, my jars only last a week (two at most!)

Rosy Radish Relish
Print Pin
4.63 from 8 votes

Rosy Radish Relish

Course Appetizer
Cuisine American
Keyword Radish
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 pints
Author Rebooted Mom

Ingredients

  • 2.5 lbs radishes washed
  • 2 ea jalapeños stem and seeds removed
  • 1 ea red onion large, quartered
  • 2 Tbsp mustard seed
  • 3 tsp canning salt
  • 1.5 C sugar organic cane
  • 1.5 C vinegar

Instructions

  • Wash the radishes well and pat dry, Trim off each end, set aside.
  • Place the radishes, quartered onion and jalapeños in the food processor and chop until fine (avoid going too far or they will turn to mush). Depending on the size of your food processor, you may have to do this in batches.
  • Add the chopped veggies to a large stockpot along with the mustard seed, canning salt, sugar and vinegar. 
  • Bring the mixture to a low boil and cook for 10 minutes. Remove from the heat. 
  • Pour into hot jars allowing 1/2 inch headspace. Wipe the rims and apply the lids and bands.
  • If canning, process in a hot water bath for 20 minutes.

Notes

  • For a spicier relish with more kick, add 1-2 additional jalapeños.
  • If not canning, refrigerate the jars once cooled. Refrigerated jars (not canned) will last for several months if properly kept in the refrigerator.

Did you make this Rosy Radish Relish? Make sure you tag us on FB or IG at @RebootedMom to let us know how it turned out!

Check out our other summer relish and radish recipes!

Sweet and Spicy Pickled Radishes

https://amzn.to/2JaUOWx

Jalapeños Relish

Spicy Jalapeño Relish

 

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Shared by Sheryl

Comments

  1. Carolyn Merkel says

    May 26, 2020 at 5:24 pm

    Going to try pickled radishes. Do you have a pickled baby carrot recipe ?

    Reply
  2. Teresa says

    June 16, 2020 at 11:36 am

    I made this recipe today and it is delicious!

    Reply
    • Sheryl says

      June 18, 2020 at 6:49 am

      It is so addictive! I love this relish so much!

      Reply
  3. Noelle says

    July 30, 2020 at 9:15 am

    5 stars
    Halved the recipe and did not have mustard seed but used 3tsp of dry ground mustard for 1TBS mustard seed. Excellent recipe! And so pretty:)

    Reply
    • Sheryl says

      August 5, 2020 at 8:17 am

      It is one of my favorite Radish recipes by far!

      Reply
  4. Jessica says

    July 27, 2021 at 2:29 pm

    What do you eat this with? Is it a condiment or can it be put on a cracker?

    Reply
    • Sheryl says

      July 27, 2021 at 9:45 pm

      It is absolutely delicious on crackers! It’s very very addictive!

      Reply
  5. Samantha says

    January 23, 2022 at 7:13 pm

    5 stars
    I don’t like radishes and I liked this! We ended up with more than my hubby could eat and I didn’t want to waste them. I didn’t actually “can” them, I put it in heated jars for the fridge when it cools. How long will it last in the fridge? It says several months? I’d like to bring some to my husband’s Grandma. 🙂 Thank you!

    Reply
    • Sheryl says

      January 28, 2022 at 11:35 pm

      You know, I love this relish too. I’m not too fond of radishes, but the relish was so addictive. I didn’t can mine because we consumed it so quickly… but in the fridge it should last for quite a while. Please share with your husband’s grandma. It is one of my favorite recipes to make for potlucks because nobody would ever think that radishes could possibly be a great relish – and it always gets gobbled up!

      Reply

Trackbacks

  1. Fermented Radishes - Rebooted Mom says:
    July 11, 2019 at 1:35 am

    […] might just change your mind (seriously  –  it will!)  As much as I love radish relish, fermented radishes rank up there as a very very close […]

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  2. Sweet and Spicy Pickled Cucumbers - Rebooted Mom says:
    August 14, 2019 at 12:52 pm

    […] Rosy Radish Relish […]

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  3. Cherry Tomato Confit - Rebooted Mom says:
    December 25, 2019 at 10:33 pm

    […] several years of gardening and growing everything from tomatoes to radishes, zucchini and cucumbers, I thoroughly enjoy canning and preserving my garden […]

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    May 10, 2020 at 8:16 am

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Hi, I'm Sheryl!

Hi there, I'm Sheryl!

Rebooted Mom was created out of my own journey to live and think differently about the food I eat. I share everything from gardening to DIY, recipes, and sustainable living.

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