Asian Pickled Carrots(Ginger)
From B&G canning mag. Easy to make, and stored direct in fridge for three months.
READY IN: 45mins
YIELD: 3 Half pints
UNITS: US
Advertisement
DIRECTIONS
- 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.
- Pack carrots into three sterilized 8 oz jars. Divide fresh ginger between the jars, place one whole allspice in each jar.
- In small sauce pan, combine water, vinegar, sugar, cloves and peppercorns. Bring to a boil, reduce heat and simmer uncovered for 5 minutes.
- Poor hot vinegar mixture over carrots. Wipe rims, add lids and store in fridge up to 3 months.
Advertisement