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Asian Pickled Carrots Ginger

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Ingredients

Adjust Servings:
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

Nutritional information

209.7
Calories
20 g
Calories From Fat
2.3 g
Total Fat
0.6 g
Saturated Fat
0 mg
Cholesterol
907.6 mg
Sodium
52.4 g
Carbs
8.6 g
Dietary Fiber
31.1 g
Sugars
2.7 g
Protein
818g
Serving Size

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Asian Pickled Carrots Ginger

Features:
    Cuisine:

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

    • 65 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    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.

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    Dylan Carter

    Culinary ninja skilled in the art of creating delectable dishes with precision and speed.

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