Rosemary Honey Pickled Veg
Print RecipeIngredients
- 400 g water
- 100 g honey
- 1.5 tbsp mustard seeds
- 5-6 springs fresh rosemary
- 1.5 tbsp salt
- 185 g Persian cucumber
- 80 g multicolored ( Easter) radishes
- 30 g orange carrots
Instructions
Start by washing and patting dry the vegetables. Trim the ends of the cucumbers and radishes and peel the carrot. Move to a cutting board and cut all the vegetables to roughly the same size so they pickle evenly. In this case the cucumbers are cut into even rounds with the middle parts being a tad thinner than the outer edges as its a bit thicker there. Once everything is cut layer it into your pickling vessel one vegetable at a time adding a sprig of fresh rosemary into the jar.
In a large stock pot add the water, honey, mustard seeds, vinegar, and salt and bring to a rapid boil. Reduce the heat to medium and let the honey dissolve ( remembering to give it some love with a stir here and there) for about 8-10 minutes.
Using a flat bottom strainer and oven mitts, place the strainer over the jar of freshly cut vegetables and gently pour the pickling liquid until it reaches the top. The strainer catches the mustard seeds and extra rosemary sprigs so all your left with it the amazing liquid that gets to work.
Let cool down to room temperature before placing it with a top into the fridge and consume within a week.
Notes
Leftover pickling liquid? Turn it into a salad dressing with 2 parts oil to 1 part liquid, Dijon mustard, and oregano. Take it a step further by turning it into a dip with the addition of 1 part Greek yogurt.
Honey in a pickling liquid? I had no choice but to improvise and super glad I did. The only sugar I had at home was a natural cane sugar, which is dark brown. Why did I have to pickle something on this particular day? I bought too many cucumbers so had to think of something fast to use keep them at honed in on their max crunchiness factor. Also on its last legs was the Rosemary, which happens to pair beautifully with honey. Sometimes cooking is about preserving items you may have in excess and thinking of creative ways to use them. Feel free to add any vegetables you want to this such as peppers, string beans and even onions and garlic for added flavor if your not low Fodmap.
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