Submitted by Susan Howard
After an absolute glut of radishes (that my grandchildren planted and abandoned ) I found this recipe on line. It originated in 1720 and was devised by the head cook at Chatsworth House in the U.K.
Makes about 1 and half pounds.
- 2 cups of diced radishes
- 2 ribs of diced celery
- 1 large onion chopped fine
- 1 teaspoon salt 1 cup sugar (I like to use demerara)
- 1 tablespoon mustard
- 2 tablespoons dilll seed
- ½ teaspoon celery seed
- 1 cup vinegar (I like to use cider vinegar)
- 2 tablespoons horseradish (this is optional)
Throw everything in the pan and boil until thickened!!