Pickled Carrots

Ingredients

• 1 pound carrots, bias cut into 3/4 inch pieces
• 1 tsp salt
• 1/4 cup ginger, peeled and thinly sliced
• 3 whole allspice
• 3/4 cup water
• 3/4 cup rice vinegar
• 1/3 cup packed brown sugar
• 4 whole cloves
• 4 whole black peppercorn

Directions

1. Cook carrots in a covered large saucepan with salt in small amount of water. Cook for about 3-4 minutes or until slightly tender, but still crisp. Drain the water off.
2. In three half-pint sized jars, layer the carrots, ginger, and one allspice in each jar.
3. Make the brine in a small saucepan by adding water, rice vinegar, brown sugar, cloves and peppercorns. Cook until the sugar is dissolved.
4. Pour brine over carrots, cover with lids and allow to cool to room temperature. Refrigerate in brine for 48 hours. Keeps in the fridge for 2 months.