Easy Pickled Carrots and Cucumbers Recipe

Easy Pickled Baby Carrots and Cucumbers

Prep Time: 5 minutes

Cook Time: 3 minutes

Yield: 4 pint jars

Easy Pickled Baby Carrots and Cucumbers

If you have never made pickles before, here’s a recipe to take the mystery out of it. All you need is a refrigerator. The brine can be used on any vegetables. This version calls for carrots but you can substitute with peppers or squash.


4 glass pint jars washed in hot water

1 pound of baby carrots peeled and cut in half lengthwise if large

1 pound of pickling cucumbers scrubbed and cut into wedges lengthwise

4 bay leaves

4 large garlic cloves thickly sliced

2 cups cider vinegar

2 1/2 cups of water

2 teaspoons peppercorns

5 Tablespoons kosher salt

2 teaspoons honey


  1. Add the carrots and cucumbers to the jars along with 1 bay leaf and 1 sliced garlic clove per jar.
  2. Add the cider vinegar, water, peppercorns, salt, and honey to a sauce pan over medium heat and swirl to dissolve the salt, about 3 minutes. Ladle over the 4 jars of carrots and cucumbers and close the lids tightly.
  3. Place in the refrigerator for at least 2 days up to 1 month.
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