Ginger Chamomile Pickled Carrots
Ginger Chamomile Pickled Carrots
Level
Easy
Prep Time
10 min.
Cook Time
5 min.
Serves
16 oz. jar
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Full Product Description
Simple, sweet, and aromatic pickled carrots. A great way to preserve leftover produce use for salads, dips, or on a variety of dishes as an acidic crisp component.
Ingredients
- 4 medium carrots, julienned
- 3/4 C white wine vinegar
- 1/4 C Winter Ambrosia Vinegar
- 3 Tbsp. Orange Blossom Honey
- 2 tsp. Kosher Flake Sea Salt
- 1 C water
- 1 bay leaf
- 1 Tbsp. fresh ginger, rough chop
- 2 bags of chamomile tea, or 2 Tbsp. loose-leaf
Preparation
- In a small saucepan, combine vinegars, Orange Blossom Honey, Kosher Flake Sea Salt, ginger, bay leaf and water. Bring to a boil.
- Remove from heat. Cut open the tea bags, and empty the chamomile into the pickling liquid.
- cool the mixture to room temp. Then place carrots in a sterilized 16 oz jar. Pour the pickling liquid over the carrots.
- Seal, and store in the fridge for up to 10 days.
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