Categories: canning- pickles

Ingredients

• 1 16oz. bag baby carrots
• tsp. salt
• 1/4 cup peeled and julienned fresh gingerroot
• 3 whole allspice
• 3/4 cup water
• 3/4 cup rice vinegar
• 1/3 cup packed brown sugar
• 4 whole cloves
• 4 whole peppercorns

Directions

1. Cook carrots and salt, covered, in a small amount of boiling water for 3 minutes or until crisp-tender. Drain and place in 3 half-pint jars.
2. Place some of the gingerroot and one whole allspice in each jar. In a medium saucepan, combine water, vinegar, brown sugar, cloves and peppercorns.
3. Bring mixture to boiling; reduce heat and simmer, uncovered, for 5 minutes. Pour over carrots. Seal jars and refrigerate for up to 3 months.

4. 3 half-pints

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