I love having this colorful pickled veg on hand! Keeping it canned is nice since I only have fresh daikon a few months out of the year. And after opening, it keeps for a long time in the fridge. It’s the end of my canning season, so I only had mismatched pint jars left. Given the option, I’d use all the slim quilted jars on the left.
My favorite way to use this is on a bahn mi style sandwich. This one also has scallions, fried egg, cilantro, arugula, sliced jalapeno (fresh is great but I only had pickled available), and mayo + sriracha on a ciabatta roll.
It’s also yummy with burgers, tacos, cheese plates, thai noodles, and salads!
For the basics of hot water bath canning, go to the Ball website here.
Prepare 8 pints in a hot water canner.
3 cups water
3 cups white vinegar
1.5 cups white sugar
2 tbsp grated fresh ginger
Bring to a boil and stir to dissolve sugar. Add:
2-3 lbs julienned carrots
2-3 lbs julienned daikon
(The recipe calls for 2 lbs of each, but that leaves a lot of liquid leftover so I recommend more.)
Stir for a few minutes until heated through and remove from heat. Pack hot veggies into hot jars with a half inch headspace, add liquid and remove air bubbles to maintain the half inch on top.
Process in a hot water bath for 10 minutes.