Chamomile Quick Pickle Liquid

Yield: Serves 6

It pairs well with beets, radishes, shiitake mushrooms, cucumbers, fennel, carrots and cooked potatoes.


2 cucumbers, peeled and chopped, use the skin and all trimmings

2 bags smith tea meadow (chamomile)

1 stalk lemongrass, crushed

1 fennel chopped

20 g fresh ginger, peeled and chopped

5 Tbs (75 mL) Ponzu

2 limes, juiced

3 kaffir limes, sliced

½ cup + 2 Tbs (150 mL) champagne vinegar

2 cups (500 mL) water

1 tsp coriander seeds

3 star anise

40 g sugar

2 Thai red chilies


  1. Combine all ingredients in a medium pot and bring to a boil. Simmer for 25 minutes.
  2. Strain through a sieve while still very hot to cover vegetables to be pickled.
  3. Let sit in the liquid anywhere from 1-6 hours.

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