pickled radish and carrots canning recipe
Sweet and Spicy Pickled Radish and Carrots

An easy, delicious canning recipe using root vegetables.

Servings: 6 half pint (8 oz.) jars
  • 3 lbs radish (about 25 small radish) thoroughly washed and cut into 1/8 inch slices
  • 2 carrots peeled and cut into 1/8 inch slices
  • 1 cup white vinegar 5% acidity
  • 1/2 cup white sugar
  • 1/2 cup water
  • 1/2 tsp red pepper flakes
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  1. Fill jars with radish and carrots to 1/4 inch headspace.

  2. In a large bowl, mix remaining ingredients. Pour into jars over radish and carrots, leaving 1/4 inch headspace.

  3. Place jars (not heated) in room temperature water in water bath canner. Slowly bring to boil.

  4. Water bath boil for 15 minutes (Adjusting for time based on altitude. See chart below)

Recipe Notes

Serve on salad, sandwiches or burgers. If serving on salad, the liquid makes an excellent salad dressing.

*Disclaimer: This recipe has not been tested and approved by the USDA. Can at your own risk.