Wash and peel the carrots and radish. Cut into thin batons about 5 mm (¼ thick). Length can vary but keep in mind the height of your jars minus about 3 cm (1 inch). Set aside.
In a large pot, mix the vinegar, water, sugar, and ginger. Set on stove to start heating.
In each of your washed jars, put 1 star anise piece, ¾ teaspoon Pickle Crisp (optional) and a pinch of dried chile flake (optional.)
Fill each jar with carrot and radish strips. Leave 2 cm (¾ inch) headspace.
If liquid isn't boiling, crank heat to bring to a boil.
Fill each jar with hot liquid, leave 2 cm (½ inch) headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process jars for 10 minutes; increase time as needed for your altitude.