• 4 Ratings
Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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; 0 g total fat; 0 g saturated fat; 0 mg cholesterol; 135 mg sodium. 5 g carbohydrates; 1 g fiber; 577 RE vitamin a; 0 mg vitamin c; 0 mg calcium; 0 mg iron;

Reviews

4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0