Radish and Carrots
Water Bath Canning Recipe
Radish is very easy to grow. It is also a fast grower, so if you plant a bunch at once, you may find yourself with quite the harvest.
Radish Fun Fact: German Giants grow large and never become woody. So even if you forget about them you can pull them up and they’re still good!
Normally we ferment our radish with jalapenos and onions, but I already had a gallon of that (like I said, REALLY easy to grow). I decided I wanted to can them instead, making them shelf stable.
I searched and searched for a great recipe with items I had on hand and came up empty handed. I knew that I had to step up and make one myself! My first step was deciding this would be a high-acid recipe so I could water bath it and not risk the radish disintegrating by pressure canning.
So, here we are today…I came up with a recipe to can our abundance of radish using the water bath method, but add depth of flavor so they weren’t just the typical pickled recipe. More of a sweet and sour with a spicy kick at the end. That’s what dreams are made of, amiright?!
What I love about this recipe is any variety of radish will work, from Cherry and German Giant to French Breakfast and Daikon radish.
My favorite way to eat this delicious treat is on a salad. The liquid also makes a great salad dressing, so all you need to add is lettuce!
This recipe uses the cold/raw pack method so DO NOT HEAT jars or water before placing jars in boiling water bath canner.
*Disclaimer: This recipe has not been tested and approved by the USDA. Can using your own discretion.
Sweet and Spicy Pickled Radish and Carrots
- 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
- 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.
- Water bath boil for 15 minutes (Adjusting for time based on altitude. See chart below)
|Altitude (in feet)||Increase Processing Time|
|1,001 - 3,000||5 minutes|
|3,001 - 6,000||10 minutes|
|6,001 - 8,000||15 minutes|
|8,001 - 10,000||20 minutes|
Hi how long can these be stored? Thanks
When I made this I put it in 4oz jars and needed to make 2 more batches of brine.
The canning liquid is excellent. We had to use a t 1.5 the liquid called for, but l will use this recipe again.
Once canned, how long to wait to eat?
I like to try different canning recipes. I haven’t seen this before. Can’t wait till my veggies come in Thanks for sharing.
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