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Serves About 4 pints | Prep Time | Cook Time

Why I Love This Recipe

This recipe came over from either my Dutch or Finish grandmothers so it didn't have names for what radishes to use it just said very hot pungent radishes. So I looked up radishes that fit the description and ordered seed i've been unable to plant them yet to try it out :) Oh and its suppose to be good for colds, flu and blood sugar ect

Ingredients You'll Need

6 c Hot, spicy, pungent radishes diced in food processor not the American ones that taste like crunchy water! (I plan to use black spanish long or round, Karaine Hybrid, Zlata Radish or any mix of the above or any other pungent radish except horseradish then add 1 of each of the following for color Sichuan Red Beauty Radish and Watermelon Radish.All these radishes you'll have to grow to get access to them here in the USA)
2 C Yellow cooking onions diced in food processor
5 cloves Garlic diced in food processor
Red pepper flakes small pinch in each pint jar
Cayenne pepper seeds put about 3 seeds in bottom of each pint jar
2 cups Apple cider vinegar 5% + enough to cover radish mix in pan
1/2- 1 tsp Pickling/ Canning Salt
1/2 -1 tsp Turmeric
1 TBS Yellow mustard seeds
1/2 TBS Celery seeds
1 C Brown sugar
1 C White sugar


Wash your jars and lids in warm, soapy water and rinsing thoroughly.

Place jar rack into water bath canner, set jars in the canner, add water to cover jars, and boil jars for 10 minutes to sterilize.

Warm your lids in a small pot of water over low heat. Keep jars and lids warm until ready to use.

In a large pot, combine sugar, mustard seed, celery seed, ground turmeric, pepper and vinegar. Heat just to a boil.

Add the radish, garlic, onion mix to the large pot and return to boil. Reduce heat and keep warm as you fill your jars.

Spread a kitchen towel on the counter. Use your jar lifter to remove the warm jars from canner. Drain and line up the jars on the towel. Add Red pepper flakes small pinch in each pint jar and Cayenne pepper seeds put about 3 seeds in bottom of each pint jar

Use your canning funnel and ladle to, add the hot radish, garlic and onions mix loosely into hot jars leaving 1/2-inch headspace.

Ladle the hot liquid over the radish, garlic, onion mix maintaining 1/2 inch of headspace. Remove air bubbles with the bubble popper and wipe the rims. Use your magnetic lid lifter to lift lids out of the warm water, center lid on the jar, and screw on band until it is fingertip tight

Using jar lifter, place jars carefully into water bath canner on the jar rack leaving space in between them. Once jars are all in canner, adjust the water level so it is 2-inches over the tops of the jars. If adding water, use the hot water from your small pot.

Cover the canning pot and bring the water to a rolling boil over medium-high heat. Process the relish for 20 minutes.

When processing time is complete, turn off heat and allow the canner to cool down for 5-minutes. Spread a kitchen towel on the counter. Use a jar lifter to lift jars carefully from canner and place on the towel. Allow the jars to cool for 12 to 24-hours. You should hear the satisfactory “ping” of the jar lids sealing.

After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate jar and use up within a few days.

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