An easy, delicious canning recipe using root vegetables.
Servings 6half pint (8 oz.) jars
Ingredients
3lbsradish (about 25 small radish)thoroughly washed and cut into 1/8 inch slices
2carrotspeeled and cut into 1/8 inch slices
1cupwhite vinegar5% acidity
1/2cupwhite sugar
1/2cupwater
1/2tspred pepper flakes
1/4tspblack pepper
1/2tspsalt
Instructions
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)
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 using your own discrection.