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    You are in: Home / Recipes / Asian Pickled Carrots(Ginger) Recipe
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    Asian Pickled Carrots(Ginger)

    Asian Pickled Carrots(Ginger). Photo by Coppercloud

    1/1 Photo of Asian Pickled Carrots(Ginger)

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    35 mins

    10 mins

    Coppercloud's Note:

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

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    Ingredients:

    Yield:

    Half pi ...

    Units: US | Metric

    Directions:

    1. 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. 2
      Pack carrots into three sterilized 8 oz jars. Divide fresh ginger between the jars, place one whole allspice in each jar.
    3. 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. 4
      Poor hot vinegar mixture over carrots. Wipe rims, add lids and store in fridge up to 3 months.

    Ratings & Reviews:

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    Nutritional Facts for Asian Pickled Carrots(Ginger)

    Serving Size: 1 (818 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 209.7
     
    Calories from Fat 20
    82%
    Total Fat 2.2 g
    3%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 907.5 mg
    37%
    Total Carbohydrate 52.4 g
    17%
    Dietary Fiber 8.5 g
    34%
    Sugars 31.0 g
    124%
    Protein 2.6 g
    5%

    The following items or measurements are not included:

    whole allspice

    whole black peppercorns

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