Asian Pickled Carrots(Ginger)

Name: Asian Pickled Carrots(Ginger)
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 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

Submitted by Coppercloud

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

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photo by Coppercloud

Ready In:: 45mins
Ingredients:: 9
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

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.