Asian Pickled Carrotsginger Recipes
ASIAN PICKLED CARROTS(GINGER)
Make and share this Asian Pickled Carrots(Ginger) recipe from Food.com.
Provided by Coppercloud
Categories Vegetable
Time 45m
Yield 3 Half pints
Number Of Ingredients 9
Steps:
- In a covered large sauce pan, cook carrots with salt in a small amount of boiling water for about 3 minutes or until crip-tender, drain.
- Pack carrots into three sterilized 8 oz jars. Divide fresh ginger between the jars, place one whole allspice in each jar.
- In small sauce pan, combine water, vinegar, sugar, cloves and peppercorns. Bring to a boil, reduce heat and simmer uncovered for 5 minutes.
- Poor hot vinegar mixture over carrots. Wipe rims, add lids and store in fridge up to 3 months.
Nutrition Facts : Calories 209.7, Fat 2.3, SaturatedFat 0.6, Sodium 907.6, Carbohydrate 52.4, Fiber 8.6, Sugar 31.1, Protein 2.7
GINGERED PICKLED CARROTS
Provided by Hugh Acheson
Categories Ginger Low Fat Vegetarian Vinegar Root Vegetable Carrot Healthy Vegan
Yield Makes 3 pints
Number Of Ingredients 5
Steps:
- Peel the carrots and cut them into batons about 4 inches long by 1/2-inch thick. Toss with the ginger and pack into clean, sterilized jars.
- Combine 1 cup water with the vinegar, turbinado sugar, and salt in a saucepan and bring to a boil. Pour the mixture over the carrots, leaving about 1/2 inch of space at the top of each jar.
- At this point the pickles are pretty much done but they will be at their best a day or two later. The shelf life, without hot canning processing, is about 10 days. With proper canning, it is 6 to 8 months.
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