Rosy Radish Relish
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5 from 1 vote

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


  • 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


  • 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.


  • 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.