Asian Pickled Carrots(Ginger)

1. 1

   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.

2. 2

   Pack carrots into three sterilized 8 oz jars. Divide fresh ginger between the jars, place one whole allspice in each jar.

3. 3

   In small sauce pan, combine water, vinegar, sugar, cloves and peppercorns. Bring to a boil, reduce heat and simmer uncovered for 5 minutes.

4. 4

   Poor hot vinegar mixture over carrots. Wipe rims, add lids and store in fridge up to 3 months.

* Per serving · 4 servings · Values may vary.