Southeast Asian Carrot Daikon Pickles
- 3 lbs carrots, peeled and sliced into 1/4-inch coins
- 1 lb daikon radish, peeled and sliced into 1/4-inch coins
- 14 cup minced garlic
- 3 tablespoons minced superhot chili peppers, such as habanero, birds eye, Thai or 3 tablespoons scotch bonnet peppers
- 2 tablespoons finely grated fresh ginger
- 1 bunch scallion, chopped
- 3 12 cups brown rice vinegar
- 2 12 cups white vinegar
- 4 cups water
- 14 cup sugar
- 3 tablespoons pickling salt or 3 tablespoons kosher salt
- Place the carrots, daikon, garlic, chile peppers, ginger, and scallions in a large bowl and toss to mix thoroughly.
- Bring the vinegars, water, sugar, and salt to a boil in a large nonreactive pot.
- Stir to dissolve the sugar and salt.
- Pack the veggies into hot jars, making sure to get a good proportion of ingredients in each jar.
- Pour in boiling brine, leaving a 1/2" headspace and making sure the veggies are fully covered in liquid.
- Check for air bubbles, wipe the rims, and seal.
- Process for 10 minutes in a boiling water bath.
- Adjust time according to your altitude.
carrots, daikon radish, garlic, superhot chili peppers, ginger, scallion, brown rice vinegar, white vinegar, water, sugar, pickling salt
Taken from www.food.com/recipe/southeast-asian-carrot-daikon-pickles-485423 (may not work)