Savour the freshness as you begin to harvest your garden with this tasty and easy pickle recipe. The next best thing to eating your veggies straight from the garden!
Pickling Brine with Honey
- 1/4 cup white vinegar
- 1 1/2 cups water
- 2 tbsp honey
- 500g Baby Market Carrots, scrubbed and cut lengthwise
- 2 tbsp Celtic Sea Salt
- 1 tsp fresh lavender
- Pickling Brine
Place carrots in a colander and sprinkle with salt, toss to coat evenly and let stand to drain over a bowl or the sink.
Let rest for 30 minutes
Rinse thoroughly and place in a sterilized glass jar
Sprinkle with lavender and pour the pickling brine to cover carrots
Cover with a tight fitting lid and refrigerate overnight
Using the same basic recipe, we substituted carrots for paper thin radishes & mustard seeds, baby cucumbers & fennel and cauliflower & caraway.