CARROT AND CUCUMBER REFRIGERATOR PICKLES

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Carrot and Cucumber Refrigerator Pickles image

Serve these easy pickled veggies alongside sandwiches or hamburgers and hot dogs.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1 quart

Number Of Ingredients 9

2 cucumbers, ends trimmed, cut into 1/8-inch-thick rounds
4 carrots, peeled and cut into 1/8-inch-thick pieces
1/2 cup sugar
1 cup white-wine vinegar
1/2 cup water
1 1/2 teaspoons salt
1/2 teaspoon mustard seeds
1/2 teaspoon celery seeds
1/2 teaspoon whole black peppercorns

Steps:

  • In a large glass jar or bowl, arrange alternating layers of cucumbers and carrots. In a small saucepan, combine sugar, vinegar, the water, salt, mustard seeds, celery seeds, and peppercorns. Bring mixture to a boil over medium-high heat; cook, stirring constantly, just until sugar dissolves.
  • Remove from heat; pour mixture over vegetables, and let cool completely. Cover tightly, and refrigerate at least 24 hours before serving.

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