Black Radish and Onion Conserve

1. 1

   Scrub and peel the radishes.

2. 2

   Grate on the coarse side of a grater; you should have 4 cups.

3. 3

   Toss with the coarse salt and place, loosely covered, in the refrigerator for 4 hours.

4. 4

   Remove, place in a strainer, and rinse under very cold running water.

5. 5

   Pick up handfuls of the radish and squeeze out as much water as possible.

6. 6

   At that point you should have about 2 cups of compacted radish.

7. 7

   Peel and grate the onion and toss with the radish, along with the chicken fat and pepper.

8. 8

   Pack into a clean jar, cover tightly, and place in the refrigerator for at least 4 days before eating.

9. 9

   The relish will last for weeks, so double or triple this amount if you like the results.

* Per serving · 4 servings · Values may vary.

No additional tips available.