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Author Notes: Inspired by ingredients from the farmer's market and provoked by a needed acid for some grass-fed burgers. Also great on fish or mixed in with tuna salad, greens, or other vegetable dishes. - BellesBites —BellesBites
Food52 Review: What better way to top burgers than with a fresh light version of relish? This recipe had the right crunch and a more sophisticated flavor combination than your traditional gloopy jarred relish. It really brightened up the burger. I did follow the instructions and rinsed post salting but my taste testers' one complaint was the salt level was a bit high. Perhaps salting the cucumber and radish just sliced, then rinsing and mincing would have lead to a less salty final product? Overall a good condiment; I think it would work well on hot dogs too! - HilaFree —The Editors
Makes about 2 cups
- 4 Medium radishes
- 1 Cucumber, seeded
- 1 Small shallot
- 1 tablespoon Salt
- 1 teaspoon Sugar
- 1 tablespoon Rice wine vinegar
- 4 Basil leaves
- Finely mince the radish, cucumber, and shallot so that they are all about the same size. Place in a colander and sprinkle with the salt. Let drain for 30 minutes to an hour. Rinse and drain thoroughly. Use a paper towel to pat dry any excess water.
- Transfer the radish mixture to a medium-sized bowl, add rice wine vinegar and sugar. Toss to combine. Finely chiffonade the basil and toss in to combine. (Tarragon or mint would work great too). Use the relish immediately or keep in the fridge for up to a week.
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A better, more carrot-y carrot cake
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