Lavender-Pickled Carrots - cooking recipe

Ingredients

1 lb baby carrots, peeled and cut into 1/2-inch-thick sticks
4 lavender, stems
3/4 cup white wine
1/4 cup water
1/3 cup sugar

Preparation

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.