Ginger pickled carrots

• Produce

  • 2 lbs Carrots
  • 1 clove Garlic

• Baking & Spices

  • 1 tsp Kosher salt
  • 3/4 cup Raw or granulated sugar
  • 1 tbsp Red pepper flakes
  • 3 Star anise, whole

• Oils & Vinegars

  • 2 cups Rice wine vinegar, unseasoned

• Liquids

  • 1 1/2 cups Water

• Other

  • 9 Long strips (about 3- to 4-inch [7.6- to 10-cm] each of peeled, fresh ginger root

Found on healthyseasonalrecipes.com

Description

Directions

• Use a julienne blade on a mandoline or a vegetable peeler to cut the carrots into ¼ -inch (6-mm) matchstick pieces about 3 inches (7.6 cm) in length.
• In a stainless steel or other non-reactive pot, combine the vinegar, water, ginger, star anise, sugar, crushed red pepper flakes, garlic and salt. Bring to a boil, stirring just until the sugar is dissolved. Use a slotted spoon to remove the star anise from the boiling brine and divide them evenly between the jars.
• Add the carrot sticks to the boiling brine. Bring the liquid back to a boil, about 2 minutes. Turn off the heat. Immediately use tongs or a slotted spoon to divide the carrot sticks between the jars, also putting 3 strips of ginger in each jar, packing if necessary to fit them all in, leaving ½ inch (13 mm) of headspace. Use a ladle to pour the hot brine over the carrot sticks, being sure to cover them.
• Insert a sterile chopstick or knife into the jars to release air bubbles and add more brine if necessary to maintain the ½ inch (13 mm) headspace. Moisten a paper towel with vinegar and wipe the rims of the jars. Center a lid over each jar and screw on the rings to fingertip tightness or fix the clamps in place.
• Place the jars in a boiling water canner filled with boiling water to cover the jars by 2 inches (5 cm). Bring to a full rolling boil and process for 10 minutes. Using canning tongs, carefully transfer the jars to a cooling rack or towel-lined counter to cool, undisturbed for 24 hours.
• Wipe down the jars, remove the rings and label before storing in a cool, dark place for up to a year.