Lavender Pickled Carrots Recipes

PICKLED CARROTS

Steps:

• Place 1 in. of water in a saucepan; add carrots. bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until carrots are crisp-tender. Drain and rinse in cold water. Place in a bowl and set aside., In a saucepan, combine water, vinegar, sugar, cinnamon, whole cloves and mustard seed. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool; pour over the carrots., Cover and refrigerate for 8 hours or overnight. Discard cloves and cinnamon. Serve carrots with a slotted spoon.

MOM'S PICKLED CARROTS

Steps:

• Place carrots in a large saucepan; add enough water to cover. Bring to a boil. Cook, covered, until crisp-tender, 3-5 minutes. Drain. Transfer to a large bowl. In another large saucepan, combine remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Pour mixture over carrots. Refrigerate, covered, overnight to allow flavors to blend., Transfer mixture to jars. Cover and refrigerate up to 1 month.

LAVENDER-PICKLED CARROTS

Steps:

• Add baby carrots, to boiling water and cook uncovered until barely tender (5 to 7) minutes.
• Drain.
• Pack flowers with vegetables in a glass container that has a lid.
• Combine white wine, water and sugar or honey in a pot and bring to a boil, stirring until sugar is dissolved.
• Pour hot liquid over carrots and lavender to cover them.
• Cover the jar and shake to release any trapped bubbles.
• Chill at least overnight and up to 2 weeks.