- Cooking time 30 minutes
- Standing 24 hours
- Total time 24 hours & 30 minutes
Ingredients
Method
In large saucepan, bring small amount of water to boil; add carrots and salt. Cover and cook until carrots are tender-crisp, about 2 minutes; drain.
Pack into 3 hot (sterilized) 1-cup glass jars; add ginger and coriander seeds. In small, heavy-bottomed saucepan, combine 3/4 cup water, vinegar, brown sugar and peppercorns; bring to boil. Reduce heat; simmer for 5 minutes. Using sterilized funnel, cover carrots with hot vinegar mixture, leaving 1/2-inch headspace. Wipe rim of each jar as needed. Cover with lids. Screw on bands until resistance is met; increase to fingertip tight. Let cool to room temperature before sealing jars. Refrigerate for 24 hours before opening. (Can be refrigerated for up to 3 months.)
Nutritional facts Per serving: about
- Calories 20
- Sodium 30g
- Total carbohydrate 5g
- Sugars 3g
- Iron 0.1mg
