Radish Relishes

I have quite a few radishes in my garden and only a few kids who have acquired a taste for them yet. I may try one of these radish relishes for dipping veggies in, or piling on a cracker. I haven't a clue how they might taste, so if you try one before me, let me know your opinion!

Radish Relish

3 cups stemmed radishes
2 large ribs celery
1 large red onion
2 tsp salt
1 cup sugar
1 tbls mustard seed
2 tsp dill seed
1/2 tsp celery seed
1 cup vinegar
2 tbls prepared horseradish

Put the radishes, celery and onion through the coarse blade of a grinder, or chop them finely. Mix with remaining ingredients and allow to stand three hours. Bring to a boil in a large pan and cook ten minutes. Pour into hot jars, leaving half-inch head space. Adjust lids and process 1/2 pints and pints in a boiling water bath for 20 minutes.

The next recipe was found in "Pleasures of Colonial Cookery," and is dated ca. 1720. Take that with a grain of salt, though, because it's doubtful a pickling recipe from that time would have used so much sugar. Either way, it tastes great.

2 dozen radishes
1 cup sugar
1 cup cider vinegar
1 tbls mustard seed
1/2 tsp celery seed
2 tsp dill weed

Stem radishes. Cut into roses if desired

Mix all other ingredients in a saucepan. heat until sugar is melted and mixture is clear. Add radishes.

Keep in fridge, or can in a boiling water bath 20 minutes. One cautionary note: Over time, the radishes get all puckered and wrinkly looking. This does not affect the flavor, but can be off-putting to some people. So you might want to keep the batches small, and use strictly as a refrigerator pickle.