Audrey grew an incredible batch of watermelon radishes. These radishes are a fuchsia color on the inside and more of a lime green on the outside. They grow just like regular radishes. Audrey wanted to put up these radishes and I found a great recipe for Pickled Honey Radishes and she found a Radish Relish from the Put Em Up canning cookbook. I have done just the basic Pickled Radishes and they were fantastic. I'm very excited to put together these recipes using these exact type of radishes.
From Audrey: This is the first time I've grown watermelon radishes and they are so much fun! I love the pale green outside against the bright pink inside.
They taste like regular radishes with a little extra spicy.|
Here is my batch tonight 4 lbs. Honey pickled radishes and radish relish. Tasted both and the honey one is sweet and takes the intense pepper away but it still has a little kick.
Also both jars look the same color but the relish used red wine vinegar to give it that color and the honey is what gives the others that color. I think if you use white radishes it would of been more golden in color.|
Pickled Honey Radishes
(Can It! Better Homes and Gardens)
2 pounds radishes, tops and roots removed
2 1/2 cups water
2 T. kosher salt
1 1/2 cup water1 1/4 white vinegar
3/4 cup honey
1/4 cup red wine vinegar
2 T. mixed peppercorns
Cut each radish into halves or quarters. In a large stainless steel or glass bowl combine 2 1/2 cups water and the kosher salt. Add radishes. Cover and refrigerate for 1 to 2 hours.
Drain and rinse radishes, set aside.
In a medium saucepan combine 1 1/2 cups water, white vinegar, honey,red wine vinegar, and peppercorns. Bring to boiling, stirring occasionally. Reduce heat, cover, and simmer for 15 minutes.
Pack radishes into hot, sterilized half pint jars, leaving a 1/4 inch headspace. Ladle hot vinegar mixture into jars, being sure to get some peppercorns into each jar and maintaining the 1/4 inch headspace. Discard any remaining vinegar mixture. Wipe jar rims, adjust lids
Process filled jars in a boiling water canner for 10 mintues. Makes 6 half pints.
(Put Em' Up)
2 pounds radishes, shredded
1 cup diced onion
1 (2-inch) ginger, peeled and grated
2 garlic cloves, minced
2 cups distilled white vinegar
1 1/2 cups sugar
1 Tbs. kosher salt
1 Tbs. whole coriander (you can use ground)
1 Tbs. cumin seed
1 Tbs. yellow mustard seed
Prep: Shred radishes, chop onions, grate ginger, and mince the garlic.
Combine vinegar, sugar, salt, coriander, cumin seed, and mustard seed in a large stainless steel or enameled dutch oven and bring to a boil.
Add the radishes, onion, ginger, and garlic. Return to a boil, stirring till all ingredients are heated through. Remove from heat.
Ladle relish into 4 hot half pint jars filling to 1/4 " of headspace between the top of the liquid and the lid. Remove air with plastic spatula and refill to 1/4 " if necessary. Wipe the rims with a wet papertowel, add hot lids and rings. Process in water bath for 15 minutes, adjust for altitude.
From Audrey: I have to say that's its pretty amazing! It has mustard seeds in it and it gives everything a punch of flavor. I really enjoyed both recipes.
A quick post for all of you that love pineapple like I do. There is something so simple about this once you have delved into getting that sw...
Well from my previous post you know that the beans for this recipe went to a Bean and Sausage soup and the sauce turned into a fantastic b...
I got an email a few days ago from one of my followers, Paula, about a jar that I had seen her post a while back. I had all but forgotten i...
Some of the recipes missing from my site are the basics; Strawberry Jam, Peach Jam, Apricot Jam and fruits on their own. I know that those r...
With all the great citrus coming this winter many of my followers are desperate to do something with their oranges. Many people are up to th...
One of my good friend's Misty, who is a very smart "cookie", has come up with a brilliant way to make the Hawaiian Cowboy Cand...
It's good to add more canning recipes for pie filling to my site since "variety is the spice of life". Kelly posted a great pi...
Here is another great recipe to consider for the upcoming season. As a kid we had this in the cabinet in cans and usually it was really sw...
During the months of December to February I get a lot of questions about what to do with all the citrus that is coming from the trees. Manda...
Not a super fan of okra not because I have tasted it but because everyone says that it's slimy. So I am taking a leap of faith from this...