Ingredients
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
1/2 cup GOLDEN BLOSSOM HONEY
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
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
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
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
