3 “baby” cucumbers, sliced into 1/4 inch coins
2 1/4-inch thick lemon slices, halved
1/4 small red onion, sliced into thin half-moons
1 bay leaf
1/2 teaspoon yellow mustard seeds
1/4 teaspoon caraway seeds
2 bags Stash Tea Lemon Ginger Herbal Tea, divided use
1/4 cup kosher salt
1/2 cup water
1/2 cup white wine vinegar
In a small bowl, toss together the cucumbers, lemon slices, onion, bay leaf, mustard seeds, caraway seeds and the contents of one Stash Tea Lemon Ginger tea bag. Place the mixture into 1 1-pint jar. Set aside.
In a small saucepan, place the remaining tea bag, salt, water, and vinegar. Bring to a rolling boil and whisk to dissolve the salt. Remove the tea bag. Pour over the vegetables in the jar. Cover and refrigerate at least 1 day prior to serving. Store, refrigerated up to 2 weeks.
Stash Tea got in touch and wanted to know if I wanted to create a new dish for a blogger contest they were having. My husband loves tea so of course, I agreed. I wanted the challenge of creating something savory with tea and thought about it a long time before I came up with this. I had a lot of ideas but this one really stood out to me.
I love pickles and preserved things and often serve them as appetizers at parties. This pickle has a lovely floral aromatic flavor to it thanks to the Stash Tea Lemon Ginger Herbal Tea. The ginger gives just a hint of heat, the hibiscus a touch of sweetness and the lemon gives it a lively zing that is perfect for heading into spring. These pickles would be great on an Easter or Passover (if you do not keep strictly Kosher) spread or as part of a cheese board. You could even chop them up and put them in some egg salad!
Use the code COCONUTANDLIME-SC at check out for 10% off your order at Stash Tea.
Please follow Stash on social media: Facebook, Twitter, Instagram, and Pinterest. Check out the hashtags #stashtea #stashtearecipechallenge and #stashtearecipes for more cooking with tea inspiration.