Can only guess at the safety of course as the pH of it is totally unknown. And as per usual, if recipe amounts are small then it is intended for fresh eating only and if no canning instructions are included then normally canning is not recommended. Processing time needed would be a guess. That pretty much answers your question. ;-)

In this particular case it would seem to be awfully dense as written with only 1 cup of added liquid. And you would be subbing for the sugar so would lose the small amount of added safety the sugar would provide by binding up any free water from the vegetables.

So if you fall back on the general info provided for all relishes - that they be somewhat 'soupy/sloshy" in the jar in order to provide proper heat penetration, this one would not meet that recommendation.

Freeze it, don't can it.

Dave

I had another question? I came across a recipe for pickled beets. It was for the refrigerator type. I was wondering if I prossessed it in a boiling water bath for 30 minutes, could I still use the recipe although it says refrigerator pickled beets?? The recipe is:

6med to large beets, boiled peeled and sliced

2/3 c brown sugar

1/3 c White sugar

2 c cider vinegar

2 c water

I would add 1 tsp of pickling salt to each 1 quart jar

thanks, if not, is there a similar recipe I could use safely?

For future reference, in most cases when one "comes across" a recipe it is intended only for cooking, for fresh eating, and isn't safe for canning. And if specific canning instructions are not included in the recipe, it cannot be safely canned. Your recipe is a good example of this.

That is because canning requires careful consideration of both pH and density issues if one is going to seal it in a vacuum. So most all safe tested canning recipes come from only a very few specific sources. And in many cases those safe canning sources will have an approved similar recipe.

For pickled beets here is one of them:

http://nchfp.uga.edu/how/can_06/pickled_beets.html

Dave

Thank you Dave. One more question, can I omit the spices in the beet recipe you sent me?

Wanted to give an update on this...

Looking over my notes from when I made the original, I did double the vinegar to 2 cups to give it enough liquid to burble in. It was too dry at first and I added in the liquid for cooking. It still made a very firm relish.

Skipped wondering about canning entirely upon digdirts advice. Haven't had a radish round again yet or the freezer space available to try a freezer batch yet.

Yes you can omit spices or change them to others but pickled beets need some sort of pickling spices for flavor don't you think? And the onions are optional too.

Dave

Thank you so much! Yes, there should be taste but I really enjoy the taste of apple cider vinager to (5%) thanks for your help and have a great day!