Pickled Carrots With Bengali Five-Spice

1. 1

   Combine vinegar, water, sugar and salt in a large pot. Bring to boil then gently boil for 3 minutes.

2. 2

   Add garlic, carrots and onions and simmer till carrots are still crisp about 10 minutes.

3. 3

   Place 1 teaspoons Panch Phoron, Bengali Five-Spice in the bottom of each clean, hot pint jar.

4. 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. 5

   Place in a hot water bath for 15 minutes 0-1000 ft.

6. 6

   20 minutes at1001-6000 ft or above 6000 ft for 25 minutes.

7. 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.

* Per serving · 4 servings · Values may vary.