Just when I thought my pickling escapades couldn’t get any more adventurous, along come carrots and cucumbers demanding their turn in the brine.
I’m beginning to think my kitchen motto should be “If it’s a veggie, it’s getting pickled!”
These pickled carrots and cucumbers aren’t just a crunchy delight; they’re a vibrant dance of flavors in a jar.
Combining the crispness of cucumbers with the subtle sweetness of carrots, this pair is destined for pickling stardom.
It’s a snack that’s as fun to make as it is to eat – and trust me, they’re a hit at any kitchen table.
Pickled Carrots and Cucumbers Recipe
Equipment
- 1 16 oz Pickling Jar
- 1 Small Saucepan
Ingredients
- 1/2 lb Carrots
- 1/2 lb Cucumbers
- 6 Ounces Vinegar- White vinegar or vinegar of choice.
- 4 Ounces Water
- 1 tablespoon Sea salt or kosher salt- Check the label to ensure your sea salt or kosher salt is pure, without anti-caking agents or iodine, as they can impact the flavor and look of your vegetables.
- 1 tablespoon Sugar- For a low-carb or keto option try using monk fruit or other type of sweeteners.
- Optional- Daikon radish
- Optional- 1/2 teaspoon black peppercorns
- Optional- 1 medium jalapeno
- Optional- 1 red Thai chili pepper
Instructions
- Slice the carrots into sticks or coins, and cut the cucumbers into similar shapes.
- Neatly arrange the carrot and cucumber slices in a clean, sterilized jar.
- Combine water, white vinegar, sugar, and salt in a saucepan. Bring to a boil, stirring until the sugar and salt dissolve.
- Carefully pour the hot brine into the jar, ensuring the carrot and cucumber slices are fully submerged.
- Let the jar stand at room temperature for 1-2 hours to cool. Afterward, seal it and place it in the refrigerator.
- For optimal flavor development, allow the vegetables to pickle for at least 24 hours, though 48 hours is recommended for deeper flavor infusion. Store them in the refrigerator and consume within 2-3 weeks.
Notes
Nutrition
Delightful Pairings with Pickled Carrots and Cucumbers
Here are some scrumptious 🙂 ways to enjoy this dynamic pickled duo:
- Asian Noodle Bowls: Add them to a bowl of cold soba or rice noodles, garnished with sesame seeds and a soy-based dressing for an Asian-inspired delight.
- Grilled Cheese Upgrade: Place them inside a melty grilled cheese sandwich for a surprising twist of flavor.
- Picnic Pasta Salads: Chop and mix into pasta salads for a picnic treat. Their crunch and tang add a refreshing element to creamy pastas.
- Barbecue Sidekick: Serve as a side with barbecue dishes. Their acidity and crunch offer a perfect balance to smoky and sweet BBQ flavors.
- Homemade Pizzas: Top off your homemade pizzas with these pickles for a unique, tangy flavor that cuts through the richness of cheese and meat.
- Breakfast Bagels: Layer on cream cheese-slathered bagels for a tangy start to your day.
- Taco Topping: Sprinkle over tacos or fajitas for a bit of tang and crunch, adding a delightful contrast to soft tortillas and savory fillings.
- Stir-Fry Accent: Stir into your favorite vegetable stir-fry at the end of cooking for an unexpected pop of flavor.
These pairings are designed to showcase the versatility of your pickled carrots and cucumbers, offering fresh and exciting ways to enjoy them!
Indulge in the unique fusion of textures and flavors with our Pickled Carrots and Green Beans – a snacking experience like no other!
Spicing Up Your Recipe
The magic of this recipe lies in the spices you choose. Here are some suggestions:
- Dill and Mustard Seeds: Classic partners for a traditional pickling flavor.
- Garlic Cloves: Add a few for a robust, savory note.
- Red Pepper Flakes: For those who like a bit of heat in their pickles.
- Coriander Seeds: Bring a lemony, floral note to the mix.
- Bay Leaves: Offer a subtle herbal touch to your pickle brine.
Remember, playing with different vinegars can also add unique flavors to your pickles. From white vinegar’s sharpness to apple cider vinegar’s fruity tang, the possibilities are endless.
Come Join Us!
I’m thrilled to share this recipe and others with you. I’d love to hear how you’ve used them in your dishes, or any pickling tips you’ve discovered along the way.
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