Autumn is the one time I like to eat pickled vegetables. I was inspired to make these when I recently had Mexican pickled jars of jalapenos and carrots.

It’s got a good mixture of spice and tang. The mints give it an interesting twist to the pickled carrots. It was initially odd at first, but after several days it only got better.

Ingredients:

10 medium to small size carrots, peeled and cut into thin slices.
1/2 cup of vinegar
2 teaspoon of sugar
1 teaspoon of sea salt
2 teaspoons of pickling spice
Small bunch of peppermint leaves

The pickling spice I used is from Monterey Spice Company. It includes: Mustard, cinnamon, ginger, black pepper, dill seed, cloves, coriander, allspice, chili peppers, and bay leaves.

Directions:

In a pot, bring the water to boil and add the carrots. Let it cook for 2 minutes. Remove and drain under cold water.

In another pot, combine the vinegar, sugar, salt, and spices with 2 cups of water. Bring to a boil then pour over the carrots. Then tear up the bunch of peppermint leaves. Add the mints to the mix.

Set aside 2 medium sized jars. Fill it up and keep it refrigerated. You can eat them within 3 days, but they do keep for a while. I’m still eating them 3 weeks later and they are good.

I like eating them on the side with noodles. Also good addition to sandwiches too. It’s best to keep it refrigerated so it stays crisp.

These are some plants I’m growing in pots.  It’s hard to see, but the bamboo plant is growing strong and turning green again.

I also got myself a little Meyer Improved Lemon tree, it’s really more of a stick with a few leaves.  They are suppose to produce tangy, juicy, medium-sized lemons.  But I’m sure that won’t be for a long while.

There is also a skinny aloe vera that needs some new soil soon.  The round cactus doesn’t require much attention.  And in the back is some peppermint.  The big green leaves in the background are just Ivy.

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Ever since I started using a French Press, I have been drinking more herbal tea.  The French Press makes it easy to brew and pour.  Normally I would fill my unbleached tea bags with loose tea and then brew.

But you don’t always need special equipment, just a tea infuser or something to strain the tea will work fine.

Photo of fresh stevia plant from ECO library.

So far I have made the following blends:

Peppermint, Hibiscus, and Stevia:  This is one of my favorite blends, since the Stevia leaves add some sweetness to the tea.  Stevia leaf is great, it’s sweet but has zero calories.  American sugar substitutes are selling them as Truvia and other names.  A few years back, I was really intrigued by the sweet leaves.  I even bought a stevia plant so I could eat the fresh leaves.

Rooibus (red tea) and hibiscus flower:  Rooibus looks more like red pine needles.  This combination makes for a very tangy and red colored tea!  Loaded with vitamin C too.  Even people who don’t like tea think this is good tea.

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