Pickled Carrots and Zucchini

You will never purchase pickled vegetables once you try this simple recipe. Fresh, tangy and crisp, serve as a salad, a side dish or a heathy appetizer.


1 pound carrots, peeled and cut into 3-inch long matchsticks
1 pound zucchini, trimmed and cut into 3-inch long matchsticks
1/2 teaspoon salt
1 1/2 cups white wine vinegar
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh dill, finely chopped
1 teaspoon fresh thyme, finely chopped
1/2 teaspoon coarse ground black pepper


Place carrots in a small saucepan. Cover with water. Bring to a boil and cook 2 minutes. Drain and cool in a bowl of ice water. Drain again.

In a bowl toss carrots, zucchini and salt.

In medium bowl mix together wine vinegar, honey, herbs and pepper. Pour over vegetable sticks. Cover and refrigerate overnight or up to 1 week.

Serves: 4

golden blossom honey product