1 1/2 kg of small carrots
2 tablespoons of whole cloves
2 tablespoons of grated ginger
1 cinnamon stick
3 cups of white vinegar
1/2 cup of water
1 cup of sugar
1 1/2 kg of small carrots
2 tablespoons of whole cloves
2 tablespoons of grated ginger
1 cinnamon stick
3 cups of white vinegar
1/2 cup of water
1 cup of sugar
Scrape the carrots and wash them well
If the carrots are small, leave them whole
If not, cut them in half or into four pieces, lengthwise
Cook them in water and salt until they're very tender but still firm
Place the cloves, ginger, and cinnamon stick in a cheesecloth bag and tie it up
Put it in a pot with the other ingredients and let it simmer for 10 minutes over low heat
Pour that hot mixture over the carrots in a large bowl, and let it sit for several hours
Bring to a medium boil, let it come to a boil, then cook for 5 minutes more
Remove the spice bag
Arrange the carrots in sterilized glass jars, warmed through, and pour the hot liquid into them (be careful that the carrots are completely covered)
Stir with a spatula to remove air bubbles
Close the jars tightly and cook in a water bath for 5 minutes more
Yield: 1 1/2 liters of pickles.
