ASIAN PICKLED CARROTS

USING PACKAGED BABY-CUT CARROTS MAKES THIS RECIPE A BREEZE.

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START TO FINISH: 45 MINUTES MAKES: 3 HALF-PINTS

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• 1 pound baby carrots
• 1 teaspoon salt
• ¼ cup julienned peeled fresh ginger
• 3 whole allspice
• ¾ cup water
• ¾ cup rice vinegar
• ⅓ cup packed brown sugar
• 4 whole cloves
• 4 whole peppercorns

1. In a covered large saucepan cook carrots with salt in a small amount of boiling water about 3 minutes or until crisp-tender. Drain.

2. Pack carrots into clean half-pint canning or other jars. Divide fresh ginger among jars; place one whole allspice in each jar.

3. In a small stainless-steel, enamel, or nonstick saucepan combine the water, the vinegar, brown sugar, cloves, and peppercorns. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.

4. Pour hot vinegar mixture over carrots. Wipe jar rims; adjust lids. Cool; label and store in the refrigerator for up to 3 months.

PER ⅓ cup: 18 cal., 0 g fat, 0 mg chol., 135 mg sodium, 5 g carb., 1 g fiber, 0 g pro.