STREAMING NOW: The Delicious Miss Dahl

Asian Pickled Carrots(Ginger)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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

Ingredients Nutrition

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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: