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Carrot and Cucumber Refrigerator Pickles

  • yield: Makes 1 quart




  • 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

Cook's Note

Pickled vegetables can be stored in refrigerator up to 1 week.


  1. Step 1

    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.

  2. Step 2

    Remove from heat; pour mixture over vegetables, and let cool completely. Cover tightly, and refrigerate at least 24 hours before serving.

Martha Stewart Kids, Spring