An easy, delicious canning recipe using root vegetables.
Fill jars with radish and carrots to 1/4 inch headspace.
In a large bowl, mix remaining ingredients. Pour into jars over radish and carrots, leaving 1/4 inch headspace.
Place jars (not heated) in room temperature water in water bath canner. Slowly bring to boil.
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.