CARROT AND CUCUMBER REFRIGERATOR PICKLES

Photo by Christina H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cucumbers, ends trimmed cut into 1/8 thick rounds

  • 4

    carrots, peeled and cut into 1/8 thick rounds

  • 1/2

    cup sugar

  • 1

    cup white-wine vinegar

  • 1/2

    cup water

  • 1 1/2

    tsp salt

  • 1/2

    tsp mustard seeds

  • 1/2

    tsp celery seeds

  • 1/2

    tsp whole black peppercorns

Directions

In a large glass jar or bowl, arrange alternating layers of cucumber and carrots. In small saucepan, combine sugar, vinegar, water, salt, mustard seeds, celery seeds, and peppercorns. Bring mixture to a boil over med-high heat; cook stirring constantly, just until sugar dissolves. Remove from heat; pour mixture over vegetables, and let cool completely. Cover tightly and refrigerate at least 24 hours before serving. Pickled vegetables can be stored in refrigerator up to 1 week

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: