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The Amish Cook at Home:
Simple Pleasures of Food, Family, and Faith
by Kevin Williams and Lovina Eicher

This makes for a different, tangy, and tasty relish to put on hot dogs, to eat with pork chops, or to serve alongside fish.
Makes 2 pints


~ 1 pound radishes, trimmed and sliced
~ 1 onion, cut into thin strips
~ 2 tablespoons allspice berries
~ 1/4 teaspoon whole cloves
~ 1 teaspoon mustard seeds
~ 1 cup distilled white vinegar
~ ¾ cup sugar
~ ½ teaspoon salt
~ ¾ cup water


Combine the radishes and onion in a large stainless-steel bowl. Toss to blend and set aside.

Make a spice bag by tying the allspice, cloves, and mustard seeds in a square of cheesecloth.
Place the bag in a large non-aluminum saucepan and add the vinegar, sugar, salt, and water. Bring the mixture to a boil, then reduce the heat to a simmer, coyer, and cook for 5 minutes. Uncover and cook for 10 minutes.

Pour the hot liquid over the radishes in the bowl. Let stand for 15 minutes.

Use now, or pour the relish into a clean pint jar and let cool slightly.
Cap the jar and refrigerate for up to 2 weeks.


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