How to make it

  • Combine carrots, radishes and salt in a colander. Let stand 2-3 hours, then rinse and squeeze dry. Set aside.
  • Bring the remaining ingredients to a boil in a medium saucepan.
  • Stir in the shredded carrots and radishes and bring back to a boil, stirring.
  • Spoon into ½ pint jars, seal and process in a waterbath for 15 minutes.
  • Allow to infuse for 1 week before enjoying.

Reviews & Comments 2

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  • mommyluvs2cook 4 years ago
    I would love to have this around for sandwiches! So pretty too!
    Was this review helpful? Yes Flag
  • jo_jo_ba 4 years ago
    Amount Per Serving
    Calories: 35.8
    Total Fat: 0.1 g
    Cholesterol: 0.0 mg
    Sodium: 357.9 mg
    Total Carbs: 8.1 g
    Dietary Fiber: 0.9 g
    Protein: 0.4 g
    Was this review helpful? Yes Flag

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