Black Radish and Onion Conserve
Cookbook
From My Mother's Kitchen: Recipes and Reminiscences, Revised Edition
Published by HarperCollins
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.
About2 cups
Cooking Methodpickling, preserving
CostInexpensive
Total Timea day or more
Make Ahead RecipeYes
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free
Five Ingredients or LessYes
Mealdinner, lunch
Taste and Texturecrunchy, savory, sharp
Type of DishCondiments, dip/spread
Ingredients
- 2 large black radishes
- 3 tablespoons kosher (coarse) salt
- 1 small onion
- ½ cup schmaltz (rendered chicken fat), solidified
- Black pepper to taste
Instructions
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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.
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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
