Spicy Shredded Root Pickle

1. 1

   Combine carrots, radishes and salt in a colander.

2. 2

   Let stand 2-3 hours, then rinse and squeeze dry.

3. 3

   Set aside.

4. 4

   Bring the remaining ingredients to a boil in a medium saucepan.

5. 5

   Stir in the shredded carrots and radishes and bring back to a boil, stirring.

6. 6

   Spoon into 1/2 pint jars, seal and process in a waterbath for 15 minutes.

7. 7

   Allow to infuse for 1 week before enjoying.

* Per serving · 4 servings · Values may vary.

No additional tips available.