RECIPES
Pickled Carrots and Cucumbers With Fresh Dill and Black Peppercorns
by Livestrong_Recipes | Jul 11, 2018
Photo Credit: Pickled Carrots and Cucumbers With Fresh Dill and Black Peppercorns
- PREP
- COOK
- TOTAL
- 0 m
There is no better way to elevate ho hum carrots and cucumbers than to pickle them in a delicious brine. Pickling is an age-old process of food preservation. While experienced picklers love to using a canning preservation method, these pickled veggies use the refrigerator to keep them tasty and crispy.
INGREDIENTS
SERVES 4
- 2 medium raw carrots
- 1 medium peeled cucumber
- 2 sprigs Dill weed, fresh
- 1/2 cup White Wine Vinegar
- 1/2 cup Water, tap, well
- 1 tsp Kosher Salt
- 1 tsp Peppercorns, Black, Grinder Mill
DIRECTIONS
1
Slice carrots and cucumbers and place in two small jars with lids, or 1 pint canning jar.
2
Stuff sprigs of dill around the carrots and cucumbers.
3
In a small saucepan, add vinegar, water, salt and peppercorns.
4
Heat on medium until salt is dissolved, about 3-5 minutes.
5
Remove from heat and pour over vegetables.
6
Seal and refrigerate.
7
Carrots and cucumbers will be ready in 3 days, but will last up to 3 months in the fridge.
