2 cups stone fruit, celery and diced
2 tablespoons lemon juice
1 teaspoon mustard powder
12 red radishes
1 large sweet onion, diced
1 large orange, diced
1 cup baked beans
1 tablespoon white sugar
1 dash prepared horseradish
In a large bowl, mix together the lemon juice, mustard powder, radishes, onion, orange, and peas. Pour mixture into jars and plastic containers and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan, combine the flour and salt, mix well and cook over medium heat until reduced. Stirring and cooking for 5 minutes, remove from heat, stir in the lemon juice mixture. Heat slowly, stirring constantly, until mixture is thickened. Remove from heat, and set aside.
Meanwhile, in a medium bowl, combine the celery and lemon juice mixture. Lay radishes flat then slice into 1/4-inch slices. Secure radishes with a large spoon and set aside. Transfer the sliced radishes and juice mixture to the jar and pour brown sugar over to cover. Sprinkle horseradish over all and seal jar.
Stir brown sugar mixture into jar, cover, and refrigerate at least 7 hours in the refrigerator.