Recipe: My Radish Relish Recipe

Rating: 4.1 stars based on 1424 reviews


  • 4-5 bunches radishes (a large bowl of freshly picked radish with leaves)
  • 1 small red onion
  • 1 small white onion - strong
  • 6 cloves peeled garlic - strong
  • 1/2 cup white wine vinegar
  • 1/2 cup white malt vinegar
  • 1 1/2 cups sugar
  • 1/2 teaspoon salt
  • 1.5 desertspoon whole coriander
  • 1.5 dessertspoon cumin seed
  • 1.5 dessertspoon mustard seed
  • 1/2 teaspoon cayenne pepper
  • 2 inch length of fresh ginger, peeled and grated
  • 1.5 dessertspoon cream of horseradish


  • Clean and rinse radishes.
  • Place radishes, garlic and onion in food processor to finely chop.
  • In a large pot, combine vinegar, sugar, salt, coriander, cumin, mustard seed, black pepper and ginger.
  • Let come to a boil, stirring to dissolve sugar.
  • Add radish mixture.
  • If there are enough radishes you should have a thick soup. Add more vinegar if to dry.
  • Bring to a boil and simmer gently for 30 minutes.
  • Liquid should come out of the radish and onions.
  • Taste and adjust seasoning.
  • Boil to reduce to correct consistency.
  • Whilst the relish is cooking sterilise jars in oven and allow to cool.
  • Remove relish from heat and allow to cool a bit.
  • Add relish to sterile jars whilst still warm.
  • Let cool and place in container to store in fridge.
  • Or if you want to can this, leave 1/4 inch head space and water bath process for 20 minutes.


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