Pickled Carrots With Bengali Five-Spice

• 5 cups white distilled vinegar (5% acidity)
• 1 cup water
• 2 cups sugar
• 2 teaspoons canning salt
• 7 garlic cloves
• 2 lbs carrots, peeled and sliced
• 1 onion, peeled and sliced
• 8 teaspoons panch phoron, Bengali Five-Spice (Panch Phoron, Bengali Five-Spice)

1. Combine vinegar, water, sugar and salt in a large pot. Bring to boil then gently boil for 3 minutes.
2. Add garlic, carrots and onions and simmer till carrots are still crisp about 10 minutes.
3. Place 1 teaspoons Panch Phoron, Bengali Five-Spice in the bottom of each clean, hot pint jar.
4. Pack carrot mixture into sterilized 8-8 ounce jars. Leaving 1/2 - 1 inch head space. Remove air bubbles. wipe rim and place lids and rings on.
5. Place in a hot water bath for 15 minutes 0-1000 ft.
6. 20 minutes at1001-6000 ft or above 6000 ft for 25 minutes.
7. Remove jars lifting the jars out of the water and let them cool on a wooden cutting board or a towel, without touching or bumping them in a draft-free place. Remove the rings and wipe rims. They do taste great now but wait a couple days and they`ll be so much better.

vinegar, water, sugar, canning salt, garlic, carrots, onion, phoron

Taken from www.food.com/recipe/pickled-carrots-with-bengali-five-spice-460936 (may not work)