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- Total Time: A Day Or More
- Skill Level: Easy
- Cost: Inexpensive
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Can be made ahead of time.
Black Radish and Onion Conserve
Black Radish and Onion Conserve
Cookbook
This radish and onion combination improves with age and is a rich, soft, and pungent accompaniment to chopped liver, or is equally good by itself spread on dark pumpernickel or matzohs.
Yield
: About 2 cups
Ingredients
- 2 large black radishes
- 3 tablespoons kosher (coarse) salt
- 1 small onion
- ½ cup schmaltz (rendered chicken fat), solidified
- Black pepper to taste
Directions
Scrub and peel the radishes. Grate on the coarse side of a grater; you should have 4 cups. Toss with the coarse salt and place, loosely covered, in the refrigerator for 4 hours. Remove, place in a strainer, and rinse under very cold running water. Pick up handfuls of the radish and squeeze out as much water as possible. At that point you should have about 2 cups of compacted radish. Peel and grate the onion and toss with the radish, along with the chicken fat and pepper.
Pack into a clean jar, cover tightly, and place in the refrigerator for at least 4 days before eating. The relish will last for weeks, so double or triple this amount if you like the results.
© 1979, 1991 by Mimi Sheraton
