Easy Pickled Carrots and Cucumbers Recipe

August 23, 2014

Easy Pickled Carrots and Cucumbers Recipe


  • Prep Time: 5 minutes
  • Cook Time: 3 minutes
  • Yield: 4 pint jars



  • 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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