Carrots - Asian Pickled Carrots

By á-47

Makes 3 half-pints

Ingredients

• 1 lb. carrots, bias-sliced into 3/4" pieces (halve any thick carrots lengthwise)
• 1 tea. salt
• 1/4 cup thin strips of peeled fresh ginger
• 3 whole allspice
• 3/4 cup water
• 3/4 cup rice vinegar
• 1/3 cup packed brown sugar
• 4 whole cloves
• 4 whole black peppercorns

Preparation

Step 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.

Pack carrots into three sterilized half-pint jars. Divide fresh ginger among jars; place one of the whole allspice into each jar.

In a small stainless-steel, enamel, or nonstick heavy saucepan, combine the 3/4 cup water, the vinegar, brown sugar, cloves, and peppercorns. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.

Pour hot vinegar mixture over carrots.

Seal and store in refrigerator for up to 3 months.