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Pickled Carrots and Cucumbers with Fresh Dill and Black Peppercorns

by Livestrong_Recipes  |  Oct 15, 2018

Pickled Carrots and Cucumbers with Fresh Dill and Black Peppercorns
  1. 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.