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Asian Pickled Carrots
Ingredients
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1
16 ounce package peeled baby carrots
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1
teaspoon salt
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1/4
cup peeled and julienned fresh ginger
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3
whole allspice
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3/4
cup water
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3/4
cup rice vinegar
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1/3
cup packed brown sugar
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4
whole cloves
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4
whole peppercorns
Directions
1. In a saucepan cook carrots and salt, covered, in a small amount of boiling water for 3 minutes or until crisp-tender. Drain and place in 3 clean half-pint jars. Place some of the ginger and one whole allspice in each jar.
2. In a medium saucepan combine water, vinegar, brown sugar, cloves, and peppercorns. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Pour over carrots, ginger, and allspice in jars. Seal jars and store in the refrigerator for up to 3 months. Makes 3 half-pints pickled carrots.
From the Test Kitchen
- Tip To Present This Gift... Trace around the lid onto the paper. Cut out slightly smaller than traced line. Place paper on lid, under the ring. Adjust ring on top of jar. Measure around the jar lid. From each tissue paper color, cut 1-inch-wide strips this length plus 1 inch. Fold each strip in half lengthwise. Cut fringes into folded edge from folded side, being careful not to cut strips in half. Glue the green strip to the bottom edge of the jar lid. Glue the yellow strip slightly above the green. Glue a piece of rickrack around the unclipped edge of the yellow strip. Let the glue dry.For the tag, cut a rectangle from paper. Fold in half. Cut a smaller contrasting paper rectangle and glue to the tag front. Let glue dry. Punch a hole in the upper left corner. Thread ribbon through hole to tie onto jar.
- Tip Also try this... To trim the jar lid, use scraps of fabric, cloth braid, and fringe.
- Tip To present this gift you will need:Decorative paper, pencil, scissors, tape measure, tissue paper in yellow and green, thick white crafts glue, orange rickrack, colored paper, paper punch, and orange ribbon.
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