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.']

Pickled Carrots With Bengali Five-Spice

'20 minutes at1001-6000 ft or above 6000 ft for 25 minutes.' / 'Add garlic / '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 1 teaspoons Panch Phoron / 'Place in a hot water bath for 15 minutes 0-1000 ft.' / 'Remove jars lifting the jars out of the water and let them cool on a wooden cutting board or a towel / ['Combine vinegar / Bengali Five-Spice in the bottom of each clean / carrots and onions and simmer till carrots are still crisp about 10 minutes.' / hot pint jar.' / sugar and salt in a large pot. Bring to boil then gently boil for 3 minutes.' / water / 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.']

The pickled carrots are nicely seasoned with an aroma to delight. The Panch Phoron seed mixture consist of •Cumin seeds •Fennel seeds •Nigella seeds •Fenugreek …