Make and share this Asian Pickled Carrots(Ginger) recipe from Food.com.
Provided by Coppercloud
Categories Vegetable
Time 45m
Yield 3 Half pints
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 209.7, Fat 2.3, SaturatedFat 0.6, Sodium 907.6, Carbohydrate 52.4, Fiber 8.6, Sugar 31.1, Protein 2.7
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