Pickled Carrots With Bengali Five-Spice – a delicious recipe with vinegar, water, sugar, canning salt, garlic, carrots. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine vinegar, water, sugar and salt in a large pot. Bring to boil then gently boil for 3 minutes.
2
Add garlic, carrots and onions and simmer till carrots are still crisp about 10 minutes.
3
Place 1 teaspoons Panch Phoron, Bengali Five-Spice in the bottom of each clean, hot pint jar.
4
Pack carrot mixture into sterilized 8-8 ounce jars. Leaving 1/2 - 1 inch head space. Remove air bubbles. wipe rim and place lids and rings on.
5
Place in a hot water bath for 15 minutes 0-1000 ft.
6
20 minutes at1001-6000 ft or above 6000 ft for 25 minutes.
7
Remove jars lifting the jars out of the water and let them cool on a wooden cutting board or a towel, without touching or bumping them in a draft-free place. Remove the rings and wipe rims. They do taste great now but wait a couple days and they`ll be so much better.
805
kcal
Calories
183
g
Carbs
13
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 5 cups white distilled vinegar (5% acidity), 1 cup water, 2 cups sugar, 2 teaspoons canning salt, and more.
Yes, Pickled Carrots With Bengali Five-Spice falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
