Vietnamese Carrot Pickles (adapted from the Ball Complete Book of Home Preserving)
Makes 6 pint jars
3 cups Rockridge Orchard apple cider vinegar
3 cups water
1 1/2 cups organic sugar
2 teaspoons grated ginger root
2 pounds cut carrots
2 pounds cut daikon radishes or parsnips
1 small hot pepper or pinch crushed dried red pepper (optional)
Sterilize jars and lids.
In a large stainless steel pan combine the vinegar, water, sugar and ginger root. Bring to a boil until the sugar dissolves.
Add the cut vegetables and cook for 1 minute.
Pack the vegetables into the jars and fill not above 1/2 inch from the top of the jar.
Ladle the hot liquid into the jars to 1/2 inch from the top of the jar.
Wipe the jar rims, place the lids on and screw on the bands until fingertip tight.
Place the jars in a water bath canner, completely covering the tops with water. Bring the water to a boil and process the jars for 10 minutes.
You will be able to eat these within a few hours but the flavor improves after a few weeks.