What’s summer without cucumbers? And what’re cucumbers without pickles? Yes, it’s time to make your own pickles. In this recipe, I am transforming two summer vegetables. Cucumbers and carrots.
#SpoonTip: It’s best to use Kirby cucumbers when making pickles. For the pickling spices, you can often find different blends of spices already combined for pickling.
Pickled Cucumbers and Carrots
- Prep Time:5 minutes
- Cook Time:10 minutes
- Total Time:15 minutes + 48 hours
- 1 1/4 cup apple cider vinegar
- 2 cup water
- 3 cucumbers
- 1 bunch carrots
- 2 tablespoon salt
- 1 tablespoon pepper
- 2 tablespoon pickling spices (I chose a mixture of celery seed, coriander, mustard seed, allspice, dill seed, cloves, chilli pepper, and bay leaves)
Combine vinegar, water, and salt in a small saucepan.
Let cook for 5-10 minutes stirring occasionally.
Slice cucumbers and carrots and place into a container or mason jar. Add pepper and pickling spices in as well.
Pour the vinegar mixture into the container and let sit in the refrigerator for at least 48 hours.