Total Time
45mins
Prep 35 mins
Cook 10 mins

From B&G canning mag. Easy to make, and stored direct in fridge for three months.

Ingredients Nutrition

Directions

  1. In a covered large sauce pan, cook carrots with salt in a small amount of boiling water for about 3 minutes or until crip-tender, drain.
  2. Pack carrots into three sterilized 8 oz jars. Divide fresh ginger between the jars, place one whole allspice in each jar.
  3. In small sauce pan, combine water, vinegar, sugar, cloves and peppercorns. Bring to a boil, reduce heat and simmer uncovered for 5 minutes.
  4. Poor hot vinegar mixture over carrots. Wipe rims, add lids and store in fridge up to 3 months.