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Ingredients
Pickled Carrots and Scallions
- Ingredients
- 2 kilograms carrots
- 2 bunches scallions
- 2 garlic cloves
- 4 bay leaves
- 1 Tbsp olive oil
- 700 milliliters Apple juice
- 700 milliliters apple cider vinegar
- 250 grams sugar
- salt
- 4 whole Star anise
- 4 whole cloves
- 20 allspice
- 2 Tbsps fennel seeds
Peel the carrots and cut lengthwise into quarters. Trim the green tops off the scallions. Peel the garlic cloves and cut into quarters.
Heat the olive oil in a pot and sauté the garlic and bay leaves until softened. Add the apple juice, apple cider vinegar, sugar, spices and 1 teaspoon of salt. Add the carrots to the pot and simmer over low heat for 12 minutes. Add the scallions to the pot and continue simmering for a couple of minutes, until the carrots are al dente. Remove from heat and refrigerate for 2-3 days.
Sterilize the jars and lids in boiling water.
Transfer the carrots and scallions to the clean jars. Bring the pickling liquid back to a boil and pour over the carrots and scallions (make sure they are completely submerged). Seal the jars, turn upside down and let stand for 5 minutes. Flip over and allow to cool completely. Store in a cool, dark place for 3-4 weeks before eating.