VIETNAMESE-STYLE BAHN MI PICKLES

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Preserving Method: Water Bath Canning

1. Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.
2. Wash and peel daikon radish and carrots and cut into 1/8-inch thick julienne (matchstick sized) strips.  Cut cucumbers crosswise into 1/8-inch slices. 
3. Meanwhile, combine vinegar, water, sugar, salt and Spices in a 4-quart stainless steel or enameled saucepan over medium-high heat, stirring until sugar and salt dissolve.
4. Pack vegetables tightly into hot jar, leaving ½-inch headspace.  Ladle hot pickling liquid over vegetables, leaving 1/2-inch headspace. Remove air bubbles.  Wipe jar rim.  Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.
5. Process quart jars 15 minutes or pint jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.