fresh pickled carrots and cucumbers with spices and honey.

June 18, 2012, Michaela Evanow, 4 Comments

It has been a busy week! My best friend got married on Friday, and I was the maid of honor. It was wonderful and crazy, especially with baby Florrie tagging along. I didn’t get to feed her more than two times in the morning, and then it was bottle feeding for the rest of the day. Needless to say, it was interesting trying to pump with a long gown on that had a halter top and corset back. Ugh.

Father’s Day was lovely; we ate street food on the Drive and walked around for hours, listening to bands and hippies on drums, as it was Car Free Day. Always a party on the Drive! We also watched a very good movie at night, called ‘Sarah’s Key’ with Kristin Scott Thomas. It was originally a book, which I’ve read and enjoyed. The movie was fantastic.

So, today I headed back down to the Drive to pick up some fresh produce. Last night’s “Father’s Day dinner” consisted on sushi and mediocre vegetarian gyoza dumplings because we were both exhausted. Tonight, I decided I would actually cook my man some food.

I also thought it would be nice to share an easy, no canning pickle recipe. I love the idea of canning and preserving, but haven’t found the time to tackle that yet. So fresh pickles will have to do! They’re more nutritious anyway. I made these todays with Florrie wrapped in her Moby.

Fennel and Caraway Fresh Pickled Cucumbers

  • 2 1/2 cups white vinegar
  • 2 1/2 cups mini cucumbers, cut into 1 inch slices
  • 1/2 cup sugar (I like Trader Joe’s Organic Raw Sugar)
  • 2 garlic cloves, crushed
  • 1/2 tsp fennel seeds
  • 1/2 tsp caraway seeds
 Toss sliced cucumbers with 1 tsp coarse salt in a colander over the sink. Bring the vinegar, sugar, garlic and spices to a boil. Remove from heat. Rinse cucumbers, pat dry and pack into a mason jar, or a jar that will fit both the cukes and the liquid. Pour vinegar mixture over the cucumbers and seal. Put in the fridge and eat after 10 hours or so of marinating! They will stay for about 10 days and get better every day!

Star Anise and Coriander Fresh Pickled Carrots with Honey

  • 2 1/2 cups white vinegar
  • 2 1/2 cups sliced carrots or baby carrots
  • 1/4-1/2 cup honey
  • 2 garlic cloves, crushed.
  • 1/2 tsp coriander seeds
  • 1-2 whole star anise

Boil carrots in salted water for three minutes. Meanwhile, bring vinegar, honey, garlic and spices to a boil. Remove from heat. Once carrots have boiled, drain and put in an ice bath. Pat dry the carrots and add them to a mason jar. Pour in vinegar mixture.

Tonight’s dinner will be simple lemon, paprika and olive oil marinated tilapia fillets. I will pan fry them in coconut oil right before dinner. I also picked some garden potatoes from my garden yesterday. They were left over from last year’s crop, so I didn’t even have to plant any! I had no idea potatoes were perennials!

I’m going to saute the potatoes with some beautiful organic rainbow carrots I picked up from the Drive, with butter, garden chives and pink himalayan salt. A nice side of raw lacinato kale (the best!) with apples, melted coconut oil, squeeze of lemon, some salt and a dash of unsweetened dried coconut. I also have a bottle of organic sparkling rose cooling in the fridge…which isn’t my husband’s favourite, but mine. Who doesn’t love a good rose, though?

Sometimes, cooking is the best therapy, even after a long week.


  • Reply Hayley June 25, 2012 at 10:12 PM

    Great recipes and lovely photos! I have never thought about pickling potatoes—but now I want to try!

  • Reply Going Coverless June 19, 2012 at 7:44 PM

    Looks so good, and awesome photo of you two!
    Here’s another award

    • Reply Michaela. June 19, 2012 at 8:15 PM

      GC, thank you! Again! I really loved your last post!

  • Reply Bev. Nash (Grandma) June 19, 2012 at 12:42 PM


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