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makes 6 pints

6 C red radishes, trimmed to remove tips and stems

3 large stalks celery

2 medium red onions

3 3/4 tsp salt

1 1/2 C sugar

1 1/2 T mustard seed

2 tsp dill seed

1 tsp celery seed

1 C white wine vinegar

1/2 C white vinegar

4 T ground horseradish

Put radishes, celery and onion in a food processor and chop coarsely. Mix with the remaining ingredients and let stand 3 hours. In a large pot, bring the mixture to a boil, then simmer for 10 minutes. Ladle into hot, sterilized jars. Seal and process in a boiling water bath for 20 minutes.