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Pickled Carrots With Bengali Five-spice
Tangy, crunchy pickled carrots spiced with Bengali five-spice - a delicious treat for your taste buds! Ingredients: Carrot, Salt, Garlic, Panch phoron whole, Onion, Jaggery powder
1h 15min
Cook Time
8
Servings
Recipe
1995 kCal
Recipe
1
In a large pot, combine 5 cups distilled white vinegar, 1 cup water, 2 cups sugar, and 2 teaspoons canning salt.
2
Bring the mixture to a boil and gently boil for 3 minutes.
3
Add 7 garlic cloves, 2 peeled and sliced carrots, and 1 peeled and sliced onion to the pot.
4
Simmer until the carrots are still crisp, about 10 minutes.
5
Place 1 teaspoon of panch phoron (Bengali five-spice) in the bottom of each clean, hot pint jar.
6
Pack the carrot mixture into sterilized 8-ounce jars, leaving 1/2 to 1-inch headspace.
7
Remove air bubbles, wipe the rim, and place lids and rings on the jars.
8
Place the jars in a hot water bath for 15 minutes (0-1,000 ft), 20 minutes (1,001-6,000 ft), or 25 minutes (above 6,000 ft).
9
Carefully remove the jars from the water and let them cool on a wooden cutting board or towel without touching or bumping them in a draft-free place.
10
Remove the rings, wipe the rims, and store the jars. The pickled carrots will taste better after a couple of days.
Nutrition
1995.1
kCal
4.1 g
Protein
0.8 g
Fat
443.1 g
Carbs
2 Carrots
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