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

1. Place the carrots, daikon, garlic, chile peppers, ginger, and scallions in a large bowl and toss to mix thoroughly.
2. Bring the vinegars, water, sugar, and salt to a boil in a large nonreactive pot.
3. Stir to dissolve the sugar and salt.
4. Pack the veggies into hot jars, making sure to get a good proportion of ingredients in each jar.
5. Pour in boiling brine, leaving a 1/2" headspace and making sure the veggies are fully covered in liquid.
6. Check for air bubbles, wipe the rims, and seal.
7. Process for 10 minutes in a boiling water bath.
8. 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)