|The Asian Grill|
|by Thomas Ingalls|
12 inspired menus for grilling Asian-style. Beautiful photographed cookbook includes a glossary of terms, and a chapter on grilling basics and the...
1 - 10 of 67 for pickled carrots
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Cook carrots until tender. Drain ... and pour boiling hot syrup over carrots (leave 1/2 inch headspace). Adjust caps. Process 30 minutes in hot water bath.
If not using baby cut carrots, pare carrots. ... of jar with pickling liquid. Adjust lids. Process in simmering water bath for 10 minutes. Yield: 5 pints.
Peel carrots and slice; melt ... Uncover, raise heat to high and cook about 3 minutes to reduce the sauce to glaze. Stir in pickles just before serving.
Boil water, vinegar ... Slice cucumbers and carrots in stick length and pack in jars. Cover with cold juice and seal with zinc lids. Ready to eat in 2 weeks.
Wash and scrape carrots. Cut into ... cup water and bring to boil. Place carrots into hot sterilized jars. Pour over carrots and seal. Makes about 2 pints.
Slice the carrots in thin sticks; ... then simmer 3 minutes. Pack carrot sticks in sterilized jars and cover with the hot liquid. Seal. Makes about 2 pints.
Bring about 1 ... enough to cover carrots) to a ... marinade. Cover tightly and toss. Refrigerate for at least 24 hours before using. Makes about 1 1/2 pints.
Wash, scrape, remove tops from 30 small carrots. Cook until ... Simmer 3 minutes. Pack in sterilized jars. Add... spray of dill to each jar. Seal immediately.
Clean and trim carrots. Cut lengthwise ... until tender crisp. Transfer to bowl, cool and chill several hours. Drain well before serving. Serves 4 to 6.
Prepare jars and ... Peel and cut carrots. Cook until ... inch. Place lids and caps on jars. Place jars in boiling water for 1/2 hour. Remove and let cool.
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