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Pickled Carrots With Bengali Five-Spice

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.1408
Energy (kCal)1995.12
Carbohydrates (g)443.1368
Total fats (g)0.7744
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    white vinegar 5 cups distilled 214.2 0.47600000000000003 0.0 0.0
    water 1 cup 0.0 0.0 0.0 0.0
    sugar 2 cups 1611.96 403.19199999999995 0.0 0.0
    canning salt 2 teaspoons - - - -
    garlic clove 7 - - - -
    carrot 2 peeled sliced 104.96 24.5248 2.3808 0.6144
    onion 1 peeled sliced 64.0 14.944 1.76 0.16
    panch phoron bengali five spice 8 teaspoons - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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