yes! radishes or carrots would be great additions.

Hi Arlene, we’re not experts on canning, so I’m not sure if it would work. I’d recommend looking for a recipe specifically designed for that.

Wrong so very wrong. The acidity will make these save. There is zero risk of botulism. Now ifnit was water, no vinegar. Thisbis a safe recipe 100% this would be safe to can and will no go bad in the fridge unless you contaiminate it with something dirty… fingers or utensils.

I can and preserve for a living.

They will absolutely go bad after six months, not sure if you mean in your stated timeline or the one you’re replying to. The risk of botulism from garlic comes quick, and this doesn’t have all the preservatives that you’d find from a supermarket product. Even a month probably isn’t technically safe.

Hi Sandy, we find the best flavor is best up until 2 week mark (or up to about a month). They won’t go bad. It’s about the same amount of time I’d keep an open jar of store-bought pickled jalapenos in my fridge. Hope that helps!