Asian Pickled Carrots

Asian Pickled Carrots
1,401views
2 users rated this recipe an average rating of 3.0
Serving Size:
1/3 cup
Yields:
3 half-pints
Start to Finish:
55 mins
Rate me!


Asian Pickled Carrots

Ingredients
1
pound carrots, bias-cut into 3/4-inch pieces (halve any thick carrots lengthwise)
1
teaspoon salt
1/4
cup thin strips of peeled fresh ginger
3
whole allspice
3/4
cup water
3/4
1/3
cup packed brown sugar
4
whole cloves
4
whole black peppercorns

Directions

  1. In a covered large saucepan, cook carrots with salt in a small amount of boiling water for about 3 minutes or until crisp-tender; drain.
  2. Pack carrots into sterilized half-pint canning jars or other jars. Divide fresh ginger among jars; place one of the whole allspice in each jar.
  3. In a small stainless-steel, enamel, or nonstick heavy saucepan, combine the 3/4 water, vinegar, brown sugar, cloves, and peppercorns. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
  4. Pour hot vinegar mixture over carrots. Wipe jar rims; adjust lids. Cool. Seal and label. Store in the refrigerator for up to 3 months.

Nutrition Facts

(Asian Pickled Carrots)
    Per serving:
  • 18 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 mg chol.,
  • 135 mg sodium,
  • 5 g carb.,
  • 1 g fiber
  • Percent Daily Values are based on a 2,000 calorie diet

Related Categories

Asian Recipes, Ethnic Recipes

Recipe Collections

Must-Try Ethnic Recipes
Your Comment:
close
close
close
close
close

Loading... Please wait...