Asian Pickled Carrots

(from Lucianolinda’s recipe box)

Source: Woman's Day magazine

Categories: canning- pickles

Ingredients

  • 1 16oz. bag baby carrots
  • tsp. salt
  • 1/4 cup peeled and julienned fresh gingerroot
  • 3 whole allspice
  • 3/4 cup water
  • 3/4 cup rice vinegar
  • 1/3 cup packed brown sugar
  • 4 whole cloves
  • 4 whole peppercorns

Directions

  1. Cook carrots and salt, covered, in a small amount of boiling water for 3 minutes or until crisp-tender. Drain and place in 3 half-pint jars.
  2. Place some of the gingerroot and one whole allspice in each jar. In a medium saucepan, combine water, vinegar, brown sugar, cloves and peppercorns.
  3. Bring mixture to boiling; reduce heat and simmer, uncovered, for 5 minutes. Pour over carrots. Seal jars and refrigerate for up to 3 months.

  4. 3 half-pints

Email to a friend | Print this recipe | Back