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: Asian Pickled Carrots Recipe
| Recipe Detail | ||
| Australian Food recipes "1 16-ounce package peeled baby carrots 1 teaspoon salt 1/4 cup peeled and julienned 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 peppercorns " "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. " | ||
