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CARROT AND CUCUMBER REFRIGERATOR PICKLES

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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

Details

Preparation

Step 1

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

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