Mixed Japanese Pickle Sticks

• 1 lb zucchini
• 1 lb pickling cucumber
• 1 lb peeled japanese white radish (daikon or lobok)
• 2 cups rice vinegar
• 1 cup water
• 14 cup mirin
• 2 tablespoons pickling salt
• 16 black peppercorns
• 8 whole allspice

1. Cut zucchini, cucumbers and radish into lengthwise spears.
2. Set aside.
3. Combine vinegar, water, mirin and salt in a small saucepan and bring to a boil.
4. Remove hot jars from canner.
5. Place 4 peppercorns and 2 allspice in each jar.
6. Pack vegetables into jars.
7. Pour hot vinegar mixture into jars to within 1/2 inch of rim (head space).
8. Process 10 minutes for pint jars.

zucchini, pickling cucumber, peeled japanese, rice vinegar, water, mirin, pickling salt, black, allspice

Taken from www.food.com/recipe/mixed-japanese-pickle-sticks-99001 (may not work)