Recipe
Ingredients
- 4 cups carrots (½ inch slice)
- 4 cups radishes (½ inch slice)
- 4 cups pickling cucumbers (½ inch slice)
- 2 cups yellow onions (cut in thick slices from pole to pole)
- 1 cup canning salt
- 3 quarts water
- 6 cups apple cider vinegar
- 1½ cups water
- ¼ cup sugar
- 2 tablespoons prepared horseradish
- 1 tablespoon red pepper flakes
- 2 cloves garlic
Instructions
- In a large mixing bowl, combine cut vegetables. Mix canning salt with 3 quarts of water and pour over vegetables. Let sit for 1 hour.
- In a large saucepan combine remaining ingredients and simmer for 15 minutes. Remove garlic cloves.
- Drain vegetables, rinse and drain thoroughly again.
- Pack the vegetables into hot sterile jars. Add brine on top. Slide a knife around the inside edge of the jar to remove any air bubbles and fill jars leaving ¼ inch headspace.
- Adjust the two piece lid and process in a boiling water canner for 10 minutes.