Five-Spice Pickled Carrots

This pickle can be canned, although the recipe below is for the refrigerated version.

Makes 2 cups

• 12 to 14ounces carrots
• 1garlic clove, smashed
• 1teaspoon five-spice powder
• 1/2teaspoon kosher salt
• 1/4cup fresh lemon juice
• 2tablespoons distilled white vinegar
• 1/2cup water

1. Peel and trim the carrots, then cut them into sticks roughly 4 inches long and 1/2 inch thick.
2. Place the garlic in a pint canning jar. Then, standing the sticks upright, pack them as tightly as possible into the jar. (See the note above if you find this difficult.)
3. In a small saucepan, stir together the five-spice powder, salt, lemon juice, and vinegar (but not the water). Bring to a boil, stir again, and immediately pour the brine over the carrots. Then boil the water in the same pan and pour in as much as you need to fill the jar.
4. Cap the jar and shake gently. Place it in the refrigerator and let it sit for three days to let the flavor develop, shaking occasionally. The carrots will remain good for about three months.

https://food52.com/recipes/31961-five-spice-pickled-carrots?utm_term=7700380&utm_source=Sailthru&utm_medium=email&utm_campaign=20160928_ad_chefsteps