Black Radish and Onion Conserve

• 2 large black radishes
• 3 tablespoons kosher (coarse) salt
• 1 small onion
• 1/2 cup schmaltz (rendered chicken fat), solidified
• Black pepper to taste

1. Scrub and peel the radishes.
2. Grate on the coarse side of a grater; you should have 4 cups.
3. Toss with the coarse salt and place, loosely covered, in the refrigerator for 4 hours.
4. Remove, place in a strainer, and rinse under very cold running water.
5. Pick up handfuls of the radish and squeeze out as much water as possible.
6. At that point you should have about 2 cups of compacted radish.
7. Peel and grate the onion and toss with the radish, along with the chicken fat and pepper.
8. Pack into a clean jar, cover tightly, and place in the refrigerator for at least 4 days before eating.
9. The relish will last for weeks, so double or triple this amount if you like the results.

black radishes, kosher, onion, chicken, black pepper

Taken from www.cookstr.com/recipes/black-radish-and-onion-conserve (may not work)