Pickled Carrots With Bengali Five-Spice - cooking recipe

Ingredients

5 cups white distilled vinegar (5% acidity)
1 cup water
2 cups sugar
2 teaspoons canning salt
7 garlic cloves
2 lbs carrots, peeled and sliced
1 onion, peeled and sliced
8 teaspoons panch phoron, Bengali Five-Spice (Panch Phoron, Bengali Five-Spice)

Preparation

Combine vinegar, water, sugar and salt in a large pot. Bring to boil then gently boil for 3 minutes.
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.
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.
Place in a hot water bath for 15 minutes 0-1000 ft.
20 minutes at1001-6000 ft or above 6000 ft for 25 minutes.
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.