Asian Pickled Carrots(Ginger)

"From B&G canning mag. Easy to make, and stored direct in fridge for three months."
 
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photo by Coppercloud photo by Coppercloud
photo by Coppercloud
Ready In:
45mins
Ingredients:
9
Yields:
3 Half pints

ingredients

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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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