Ingredients
-
1
-
1
-
1/4
-
3
-
3/4
-
3/4
-
1/3
-
4
-
4
-
-
-
-
-
-
Directions
Asian Pickled Carrots(Ginger), From B&G canning mag Easy to make, and stored direct in fridge for three months , From B&G canning mag Easy to make, and stored direct in fridge for three months
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Steps
|
1
Done
|
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
Done
|
Pack Carrots Into Three Sterilized 8 Oz Jars. Divide Fresh Ginger Between the Jars, Place One Whole Allspice in Each Jar. |
|
3
Done
|
in Small Sauce Pan, Combine Water, Vinegar, Sugar, Cloves and Peppercorns. Bring to a Boil, Reduce Heat and Simmer Uncovered For 5 Minutes. |
|
4
Done
|
Poor Hot Vinegar Mixture Over Carrots. Wipe Rims, Add Lids and Store in Fridge Up to 3 Months. |
