Ray Robin's Rosy Red Radish Relish Recipe

...And to think, the commercial makes "purple pepper sauce" hard to say.  This post is a tongue twister of a title for sure.  (Actually, it's not 'our' recipe, but we're stealing it and makin' it our own by changin' it a little. Apologies to the originator of this relish.)
  We harvested the remaining radishes from our li'l garden to make room for our summer crop: okra and 'yard long beans'.     Once we got these hot little radishes harvested, we weren't sure what to do with them, so we went to the internet for inspiration and discovered several recipes for the relish; all with good reviews.  We waded through several versions and decided on what ingredients we would use and what ingredients we wouldn't use. Doesn't that kinda/sorta make it our own? (???)  Well, anyway, here's what we came up with:

3-cups of diced radishes
2-large ribs of celery
2- medium red onions
2-tsp of Kosher salt
1-cup of sugar
1-tablespoons of mustard seed
1 cup of red wine vinegar
2 teaspoons dill seed
1/2 teaspoon celery salt

Most recipes also called for 2 tablespoons of prepared horseradish, but our li'l French Breakfast radishes are fiery enough without it.  I suggest ya bite a chunk outa one of your radishes, see how hot they are and then decide how much, if any "horsey" ya need to bring to the party.
Wash and cube ya radishes. (Our French Breakfast radishes are about 3/4 red outside and 1/4 white. The relish mighta been more rosy if they were all red on the outside.)
 Then run them through your choice of chopper.

Whack up your celery and onion
and grind them up to look "relishy."
Add everything together in a bowl with the spices, sugar and vinegar, cover and let sit three hours at room temp. so the flavors can marry.

Three hours later, when it has become a pleasing pink  slurry, put it in a pot bring it to a simmer for 10 minutes, then once hot enough, go ahead and can them. (Peg insists on 212 degrees, at least for ten minutes, making sure it's that temperature, through and through!) 
We hot can everything and have for years.  The relish is simmering away over 212 degrees, the lids and rings, canning funnel and tongs are simmering in boiling water, the jars are in a 250 oven, and have been for over an hour, just to be sure.  Everything is hot. (This simple, but safe process can be seen in our "Fig Day at Our House" video  on youtube.  https://www.youtube.com/watch?v=MbomJwdnn4w     It's simple, and in all the hundreds of jars we have canned, we only had one failure and we think it was because we accidentally used a lid that had already been canned with. Not supposed to use them twice. Somehow, it had apparently gotten into the mix of lids.)

Anyways, here is the rosy radish relish.
If somebody wants to come and dispute our claim to this recipe, and knock out a tooth over da deal, we won't argue with 'em, but we sure wouldn't relish that happening.

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