Asian Pickled Carrots(Ginger)

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“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.

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