Asian Pickled Carrots(Ginger)

READY IN: 45mins
UNITS: US

INGREDIENTS

Nutrition
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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.
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