Asian Pickled Carrots(Ginger) - cooking recipe

Ingredients

1 lb carrot, 3/4-inch bias-sliced (halave any thick carrots lengthwise)
1 teaspoon salt
1/4 cup fresh ginger, peeled and julienned
3 whole allspice
3/4 cup water
3/4 cup rice vinegar
1/3 cup brown sugar, packed
4 whole cloves
4 whole black peppercorns

Preparation

In a covered large sauce pan, cook carrots with salt in a small amount of boiling water for about 3 minutes or until crip-tender, drain.
Pack carrots into three sterilized 8 oz jars. Divide fresh ginger between the jars, place one whole allspice in each jar.
In small sauce pan, combine water, vinegar, sugar, cloves and peppercorns. Bring to a boil, reduce heat and simmer uncovered for 5 minutes.
Poor hot vinegar mixture over carrots. Wipe rims, add lids and store in fridge up to 3 months.