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

Honey Tips

Honey Bees Need Water

To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.


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