Cut papaya in half and scrape away the white seeds and membranes. Using a sharp vegetable peeler, remove the green skin. Peel the carrot and daikon. Finely julienne all three, cutting to lengths to fit into your jar.

Peel and finely chop ginger and garlic. Slice chili. Place half the ginger, garlic and chili in the bottom of each clean jar. Add 6 peppercorns.

Tightly pack equal amounts of the papaya, carrot and daikon batons in each jar. You can keep them separated or mix them up, depends on your mood.

Grate equal amounts turmeric on top of veggies in each jar.

In a non-reactive pan over high heat bring vinegar, sugar and salt to a gentle boil, stirring to dissolve.

Carefully pour half the brine into each jar, making sure the vegetables are covered.

Screw on lid and when cooled, completely refrigerate for 1 week before eating.