Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
  • 4 Ratings
Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

total:
55 mins
Yield:
3 half-pints
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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

18 calories; carbohydrates 5g; insoluble fiber 1g; vitamin a 576.9RE; sodium 135mg; iron 0.2mg.
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