Blackradish Relish

Name: Blackradish Relish
Yield: Makes about 2 cups
Cuisine: Russian
Ingredients: About 10 ounces (2 medium) black radishes; 2 teaspoons coarse kosher salt; ¼ cup rice vinegar (or another mild vinegar); ¼ cup rice vinegar (or another mild vinegar); 2 teaspoons sugar; 2 tablespoons corn oil

Preparation info

Makes about
2 cups

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Strong, biting, yet refreshing, grated radish makes a welcome foil for smoky or fatty meats, used in the way that you might horseradish, but more generously. Try it with duck, roast pork, sausages, or smoked fish. I like it on avocado or cream-cheese sandwiches, as well.

Ingredients

About 10 ounces (2 medium) black radishes
2 teaspoons coarse kosher salt

Europe
Russia
Preserve
Gluten-free
Vegan
Eastern Europe
Spring
Winter

Method

Scrub radishes thoroughly with a brush. Peel or not, to taste. Grate in coarse shreds. Combine in bowl with salt; toss to mix well. Cover surface of radish closely with plastic, then seal edges of bowl (the smell is overpowering). Set a heavy weight in the bowl. Let stand at least an hour, preferably more.
Drain, then rinse the radish. Drain again, pressing dry