Pickled Carrots With Bengali Five-spice

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• 5 cups 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)

Recipe

• 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.
• 3 place 1 teaspoons panch phoron, bengali five-spice in the bottom of each clean, hot pint jar.
• 4 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.
• 5 place in a hot water bath for 15 minutes 0-1000 ft.
• 6 20 minutes at1001-6000 ft or above 6000 ft for 25 minutes.
• 7 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.