Ingredients
-
5
-
1
-
2
-
2
-
7
-
2
-
1
-
8
-
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
Combine Vinegar, Water, Sugar and Salt in a Large Pot. Bring to Boil Then Gently Boil For 3 Minutes. |
|
2
Done
|
Add Garlic, Carrots and Onions and Simmer Till Carrots Are Still Crisp About 10 Minutes. |
|
3
Done
|
Place 1 Teaspoons Panch Phoron, Bengali Five-Spice in the Bottom of Each Clean, Hot Pint Jar. |
|
4
Done
|
Pack Carrot Mixture Into Sterilized 8-8 Ounce Jars. Leaving 1/2 - 1 Inch Head Space. Remove Air Bubbles. Wipe Rim and Place Lids and Rings On. |
|
5
Done
|
Place in a Hot Water Bath For 15 Minutes 0-1000 Ft. |
|
6
Done
|
20 Minutes At1001-6000 Ft or Above 6000 Ft For 25 Minutes. |
|
7
Done
|
Remove Jars Lifting the Jars Out of the Water and Let Them Cool on a Wooden Cutting Board or a Towel, Without Touching or Bumping Them in a Draft-Free Place. Remove the Rings and Wipe Rims. They Do Taste Great Now but Wait a Couple Days and They`ll Be So Much Better. |
