Black Radishes for Relishes
Ingredients
Directions
Peel the black radishes and slice them finely.
Sprinkle coarse sea salt over the slices and let them sit for one hour.
Press out the moisture and serve in small relish dishes.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Black radishes
- Provide the crisp, pungent body of the relish once sliced thinly.
The step that matters
Pressing out the moisture. Salt draws water out of the radish slices through osmosis. Pressing out that liquid after the rest concentrates the flavour and keeps the relish firm rather than soggy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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