Spicy Shredded Root Pickle

• 1 lb carrot, coarsely grated
• 12 lb radish, coarsely grated (any kind)
• 2 tablespoons kosher salt
• 2 cups white vinegar
• 12 cup water
• 12 cup sugar
• 12 tablespoon peppercorn
• 6 garlic cloves, pressed
• 13 cup minced fresh ginger

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

carrot, radish, kosher salt, white vinegar, water, sugar, peppercorn, garlic, fresh ginger

Taken from www.food.com/recipe/spicy-shredded-root-pickle-504020 (may not work)