Food recipes
Gingered Pickled Carrots
Gingered Pickled Carrots Ingredients: carrots, raw spices, ginger, ground vinegar, distilled sugars, granulated salt, table Directions: Peel the carrots and cut them into batons about 4 inches long by 1/2-inch thick....
Gingered Pickled Carrots
Ingredients:
carrots, raw
spices, ginger, ground
vinegar, distilled
sugars, granulated
salt, table
Directions:
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.
Ingredients:
carrots, raw
spices, ginger, ground
vinegar, distilled
sugars, granulated
salt, table
Directions:
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.