Accidents worth repeating Radish- Onion Relish.

Sometimes I find my kitchen full of random tidbits of projects I had over estimated for or never found the time to get around to.  Usually it turns into one pot dinners my husband eats but is not fond of, (bachelor stir-fry 5 nights a week.)  BUT sometimes when the stars align just right something pretty damn good comes out of it... and hopefully I jot the recipe down.  Getting on to the point here... Radish- Onion Relish which Adam refers to as "All roots, All the time"

I don't remember why we had so many daikon laying around, for some ferment or something.  I ended up adapting a relish recipe I found on a gardening forum.  This recipe has a sort of vintage flavor in my opinion.  The dill seed reminds me of my grandmothers potato and macaroni salads, something I haven't tasted in years.  We have used it along side sausage, ham and mixed in with tuna salad.  It's not overly sweet as pickle relish tends to make you think, it has crunch and spice, salt and savory.  Here it is, hope you enjoy.

Radish- Onion Relish  (loosely measured)

3 cups radishes, daikon and red washed trimmed, (peeled if you wish. I peeled the daikon only)
2 large celery ribs
1 large red onion
1/2 horse radish, freshly grated with microplane

2Tb salt or more depending on taste

1/4 c sugar
1 cup white vinegar
Season to taste roughly a Tablespoon of each dill seed, mustard seed, celery seed

Pre chop the radish, celery, and quarter the onion and pulse through the food processor or chop to desired consistency, small dice is what I chose.  Mix with remaining ingredients and let stand 3 hours.

After the alloted melding time, your relish is ready!  To process, if you don't immediately have use for several cups of relish  bring the mixture to a boil and cook 10 minutes.  Prepare jars following standard safety protocol and store in a cool dark place.