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Chamomile Pickled Carrots

“I am sorry to say that Peter was not very well during the evening. His mother put him to bed, and made some camomile tea; and she gave a dose of it to Peter! “One table-spoonful to be taken at bedtime.” –Peter Rabbit, Beatrix Potter

Here’s a quick recipe to put your carrots to bed with some chamomile, just like Peter Rabbit. These light, balanced, and slightly-sweet pickles work great as a garnish on a hummus wrap, in a cocktail, or on a taco, or are great components for a relish tray, salad, or crudite plate. They also make a quick, tart snack all on their own! 

Ingredients: 

• 1.5 tbsp Light of Day Chamomile tea
• 1 bunch carrots (I got my baby carrots from Loma Farm
• 2-3 slices of fresh ginger 
• 1 tsp whole mustard seed 
• 1 bay leaf 
• 1 cup champagne vinegar 
• ⅓ cup local honey 
• 1 cup water 

Yield: Approximately 1 quart Ball jar full

Instructions: 

Take your carrots and prep them for the jar. You want to be sure to prepare them in the way that you plan to eat them — I like whole baby carrots or matchsticks for snacking, but as a garnish, I prefer peeled ribbons. If you have a cool colorful carrot, maybe go for coins or bias cut slices to embrace the colors and patterns of this great vegetable. Be aware that bigger cuts will keep their crunch — if you want a softer pickle, parboil your raw carrots before adding to your jar. However you decide to cut your carrots, make sure that you are aiming for uniformity, so you’ll know that every slice will have a similar flavor and texture. 

Add your vinegar, water, and honey to a nonreactive saucepan, and bring to a boil. While your brine is heating up, add your carrots, bay leaf, mustard seed, ginger, and chamomile to a glass jar or other heat-proof glass container. Once your brine has begun to boil, add to your carrot jars. Seal and let come to room temperature. Your carrots are ready to eat as soon as they come to temperature, but become more flavorful throughout the week. 

Claire Butler is the Communications and Outreach Intern for Taste the Local Difference. She is a current culinary student at the Great Lakes Culinary Institute. Contact her at claire@localdifference.org

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