For the snack platter:

Crackers

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 

DIRECTIONS:

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.