Prep time:45 minutes
Cooking time: 15 minutes
Makes: 3X 500 ml. mason jars

1.5 lbs. fresh carrots (give or take!)
12 pc. slices of peeled ginger
1 tsp. chili flakes
1.5 cup white vinegar
1 cup cider vinegar
½ cup sugar
2 tbsp. kosher salt
1 ea. orange, peels only, no pith

• Start by sterilizing your mason jars, using a clean pot, submerge your clean jars and their lids in water and bring to a simmer
• Once simmered, using clean tongs, carefully remove the jars from the water and drain, set aside on clean countertop, it’s VERY IMPORTANT to start with sterilized jars in order to preserve the pickles
• Place a medium pot of water on, when boiling, blanch your carrots in the pot for 3-4 minutes, the intention is to only slightly soften the carrots
• Immediately drain the carrots and cool quickly in an ice water bath
• Place the remaining ingredients in another pot and bring to a simmer
• While the pickling marinade is coming to a simmer, place the carrots carefully into the jar, packing them quite full
• Once the marinade has come to a simmer and the sugar has dissolved, carefully pour the marinade over the carrots into the jar, distributing the ginger slices and orange peels between the jars
• Carefully screw the top of the jars on, and then place in another pot of hot water, with the top of the lids completely immersed
• Bring the water to a boil, and boil 12-15 minutes, this will force the air out of the jars and seal them tight, until they are ready for your enjoyment!
• These carrots will take about a month to be ready, but will really start to peak after about three months! I hope you can wait!