Skip to main content

Your Cart

Time to add some tins!

Let's go fishing!

Anchovy snack spread + honey cardamom pickled carrots

Anchovy snack spread + honey cardamom pickled carrots

Recipe by Vilda Gonzalez

Anchovy snack spread + honey cardamom pickled carrots

For the snack platter:


Butter, seasoned with flakey salt and aleppo

A tin of Fishwife anchovies

Castelvetrano olives

Honey & cardamom pickled carrots 

For the honey & cardamom pickled carrots:

Enough carrots to fill a 1 quart mason jar (the amount will largely vary on the type of carrot you’re using - if using tiny market carrots, feel free to pickle them whole. If using a more standard large carrot, either slice them on a mandoline or cut into bite size pieces)

1 ¼ cup apple cider vinegar

1 cup water 

¼ cup honey 

1 ½ tbsp course sea salt 

6 cardamom pods, gently crushed 

1 tsp coriander seeds 

½ tsp whole black peppercorn 

2 cloves garlic, crushed 

1 bay leaf 

1 mild dried chili 


Fill your 1 quart jar with the carrots. 

In a small pot, combine the vinegar, water, honey, salt, and aromatics. Over medium-high heat, warm the mixture till the honey and salt have properly dissolved. Take off the heat and pour this mixture over the carrots. Cover, and set aside to pickle overnight and then move to the fridge. These will keep refrigerated for months, and improve over time.

Anchovy snack spread + honey cardamom pickled carrots


    Add a comment

    Please note that comments must be approved before they are published

    Fishwife News

    Sign up for the latest updates, product launches, and fresh collaborations.

    This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

    Thanks for contacting us! We'll get back to you as soon as possible. Thanks for subscribing