Food & Cooking Recipes Appetizers Carrot and Cucumber Refrigerator Pickles 2.9 (20) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 1 quart Serve these easy pickled veggies alongside sandwiches or hamburgers and hot dogs. Ingredients 2 cucumbers, ends trimmed, cut into ⅛-inch-thick rounds 4 carrots, peeled and cut into ⅛-inch-thick pieces ½ cup sugar 1 cup white-wine vinegar ½ cup water 1 ½ teaspoons salt ½ teaspoon mustard seeds ½ teaspoon celery seeds ½ teaspoon whole black peppercorns Directions 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. Cook's Notes Pickled vegetables can be stored in refrigerator up to 1 week. Rate it Print