Round two of our Turkey Day Pre-game has begun! How do you start a perfect Thanksgiving meal you ask??? (Besides with champagne and orange juice) By relishing your appetizer, of course! A few months ago we were in a bit of a canning frenzy and we came across this amazing recipe, tweaked it in our own special way and created our very own Russian Radish Relish. Not only does this relish go well with all types of cheese and crackers, it goes well on ANYTHING. Plus, it only takes 5 minutes TOPS to lay these beauties out on the table for all to enjoy. NOTE: Make more than two jars – it goes fast and no one wants angry, radish relish hungry house guests.
Homemade Russian Radish Relish!
Russian Radish Relish
2 cups distilled white vinegar
1 ½ cups sugar
1 tablespoon kosher salt
1 tablespoon whole coriander
1 tablespoon cumin seed
1 tablespoon mustard seed
2 pound radishes, shredded
1 cup diced red onion
2 inches fresh ginger, peeled and shredded
¼ tablespoon fresh grated nutmeg
4 garlic cloves minced
1-2 boxes Roasted Sweet Onion Triscuits (Baked with brown rice and sweet potatoes!)
1 package sour cream
Combine the vinegar, sugar, salt, coriander, cumin and mustard seed in a large, non-reactive pot. Bring to a boil. Add the radishes, onion, ginger, nutmeg and garlic, return to a boil. Heat through. Ladle into jars or containers and refrigerate up to three weeks. Or, can using the boiling water method (see below).
Boil jars for 15 minutes. Rinse lids in hot water. Ladle relish into jars, leaving ¼ inch head space. Wipe rims with clean cloth and tighten lids. Process in boiling water for 15 minutes. Remove from water and let cool. Store in a cool dark place. Will keep for about 1 year.