Pickled Carrots with Bengali Five-Spice
A spice blend of carrots, white distilled vinegar and panch phoron, simmered on the stove.
1 hr 15 min · Serves 32 · Medium
Ingredients
Method
Start cooking mode- Prep 45 min · Cook 30 min · 75 min total
- medium
- 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. Place 1 teaspoons Panch Phoron, Bengali Five-Spice in the bottom of each clean, hot pint jar.
- 3
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.
- 4
Place in a hot water bath for 15 minutes 0-1000 ft. 20 minutes at1001-6000 ft or above 6000 ft for 25 minutes.
- 5
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.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
