Asian Pickled Carrots(Ginger)

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

• Ready In: 45 mins
• Yields: 3 Half pints

Ingredients

• 1  lb carrot, 3/4-inch bias-sliced (halave any thick carrots lengthwise)
• 1  teaspoon salt
• 1⁄4 cup fresh ginger, peeled and julienned
• 3  whole allspice
• 3⁄4 cup water
• 3⁄4 cup rice vinegar
• 1⁄3 cup brown sugar, packed
• 4  whole cloves
• 4  whole black peppercorns

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.