For Pickled Carrots and Daikon: Place carrots, daikon and salt in a
For the Pickled Carrots: Place the vinegar, sugar, and
Add oil to a large saucepan over medium heat and saute the garlic.
Add carrots and saute for about 3 minutes.
Add vinegar, bay leaves, peppercorns and salt. Bring to a bubble and reduce heat to low. Simmer for 5 minutes.
Add water and jalapenos and bring to a simmer again for another 10 minutes.
Let mixture cool completely.
Transfer the carrots and cooking liquid into a covered container and refrigerate.
For the pickled carrots: In a large bowl, whisk
Hard-boil the eggs.
Put eggs in cold water.
Keep changing the water to keep it cold.
Shell the eggs.
Put eggs in a container and place in the refrigerator next to the pickled beet liquid.
Next day, cover eggs with the liquid.
Put back in refrigerator for 3 or 4 days.
Stir or shake occasionally so eggs color evenly.
Serve cold.
Slice carrots thick.
Cook in boiling, salted water just until tender, 7 to 8 minutes; drain.
In a large kettle, place remaining ingredients and simmer 20 minutes.
Pack carrots in hot jars. Cover with vinegar mixture.
Process in boiling water bath for 5 minutes.
Makes 6 pints.
Carrots may be cut into lengthwise pieces.
Baby carrots may be used.
Peel carrots and cut into strips 4-inches long and 1/4-inch thick.
Put spices into bag.
Mix water, sugar, salt and spice. Bring to a boil.
Simmer for 5 minutes.
Add carrots.
Cook for 3 minutes.
Carrots will be crisp.
Take out spice bag and store carrots in refrigerator for 2 or 3 days before serving.
uong (pork patties), fresh herbs, pickled carrots and daikon, fried shallots and
Wash and pare carrots.
Cut in 1/4-inch thick sticks.
Cook in boiling salted water until tender.
Combine remaining ingredients. Heat to boiling point.
Simmer for 20 minutes.
Pack carrots in hot sterilized jars.
Pour vinegar mixture over carrots and seal.
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.
n a separate bowl, grate carrots with a mandolin, about an
Wash the carrots well (there is no need
Remove skins; boil in water until slightly tender.
Slice or leave whole.
Pour syrup made of vinegar, sugar and spices (in bag), boiling, over carrots.
Let stand overnight, then bring to boil and boil 5 minutes.
Remove spices; pack carrots into clean jars.
Fill to within 1/2 top of jars with hot spiced syrup.
Put on cap; seal.
Process in water bath for 10 minutes.
Mix all ingredients except carrots and onion.
Bring to a boil.
Pour over carrots and onions.
Refrigerate for 24 hours.
In a medium saucepan, mix distilled white vinegar, white sugar, salt, pepper and water. Bring the mixture to a boil. Remove from heat and allow to cool slightly.
Place the carrots in sterile containers. Cover with the vinegar solution. Seal the containers, refrigerate and marinate carrots 12 hours or overnight before serving.
Add baby carrots, to boiling water and cook uncovered until barely tender (5 to 7) minutes.
Drain.
Pack flowers with vegetables in a glass container that has a lid.
Combine white wine, water and sugar or honey in a pot and bring to a boil, stirring until sugar is dissolved.
Pour hot liquid over carrots and lavender to cover them.
Cover the jar and shake to release any trapped bubbles.
Chill at least overnight and up to 2 weeks.
Chop carrots, onion and green pepper; cook carrots until tender and leave onion and green pepper raw.
Mix the rest of the ingredients in saucepan and bring to a boil; cool sauce and pour over carrots.
Add onion and green pepper; refrigerate.
Bring a large saucepan of lightly salted water to a boil. Cook carrots in boiling water until tender but not mushy, about 15 minutes; drain.
Stir sugar, vinegar, and cloves together in a saucepan; drop in cinnamon stick and bring mixture to a boil. Stir until sugar dissolves.
Transfer carrots to a bowl and pour syrup over carrots. Cover tightly; refrigerate until chilled and flavors have blended, 3 hours to overnight.
Cook carrots, covered, about 15 minutes in a small amount of boiling salted water.
Drain carrots and place in a glass or plastic container.
Combine remaining ingredients in a saucepan and bring to a boil and simmer 20 minutes.
Pour over carrots and toss well.
Cover tightly and refrigerate.
Cook carrots until just tender, about 12 to 15 minutes.
Cool. Mix all other ingredients together.
Put cool carrots into a container and pour other ingredients over the carrots.
Place cover on container and refrigerate overnight or until ready to serve.