Ingredients:
- 7 garlic cloves
- 8 tsp panch phoron, bengali five-spice (panch phoron, bengali five-spice)
Directions:
- Combine vinegar, water, sugar and salt in a large pot. Bring to boil then gently boil for 3 minutes.
- Add garlic, carrots and onions and simmer till carrots are still crisp about 10 minutes.
- Place 1 teaspoons Panch Phoron, Bengali Five-Spice in the bottom of each clean, hot pint jar.
- 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.
- Place in a hot water bath for 15 minutes 0-1000 ft.
- 20 minutes at1001-6000 ft or above 6000 ft for 25 minutes.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 199.37 Kcal (835 kJ) | ||
| Calories from fat | 0.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 673.39mg | 28% | |
| Potassium | 396.98mg | 8% | |
| Total Carbs | 43.44g | 14% | |
| Sugars | 35.65g | 143% | |
| Dietary Fiber | 3.73g | 15% | |
| Protein | 1.43g | 3% | |
| Vitamin C | 8.6mg | 14% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 0.1mg | 0% | |
| Calcium | 57.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 58.75 Kcal (246 kJ) | ||
| Calories from fat | 0.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 198.43mg | 28% | |
| Potassium | 116.98mg | 8% | |
| Total Carbs | 12.8g | 14% | |
| Sugars | 10.5g | 143% | |
| Dietary Fiber | 1.1g | 15% | |
| Protein | 0.42g | 3% | |
| Vitamin C | 2.5mg | 14% | |
| Vitamin A | 0.3mg | 38% | |
| Calcium | 16.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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