Asian Pickled Carrots

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  • Serving Size: 1/3 cup
  • Makes: 3 half-pints
  • Start to Finish: 55 mins

Asian Pickled Carrots

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.
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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

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