gingered-pickled-carrots-369189.json

{
    "directions": [
        "Peel the carrots and cut them into batons about 4 inches long by 1/2-inch thick. Toss with the ginger and pack into clean, sterilized jars.",
        "Combine 1 cup water with the vinegar, turbinado sugar, and salt in a saucepan and bring to a boil. Pour the mixture over the carrots, leaving about 1/2 inch of space at the top of each jar.",
        "At this point the pickles are pretty much done but they will be at their best a day or two later. The shelf life, without hot canning processing, is about 10 days. With proper canning, it is 6 to 8 months."
    ],
    "ingredients": [
        "1 pound smaller organic carrots",
        "3 tablespoons matchsticks of peeled fresh ginger",
        "1 cup vinegar",
        "1/4 cup turbinado sugar",
        "1 tablespoon kosher salt"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Ginger",
        "Low Fat",
        "Vegetarian",
        "Vinegar",
        "Root Vegetable",
        "Carrot",
        "Healthy",
        "Vegan"
    ],
    "title": "Gingered Pickled Carrots",
    "url": "http://www.epicurious.com/recipes/food/views/gingered-pickled-carrots-369189"
}