Rating: 2.9 stars
20 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 8
  • 2 star values: 6
  • 1 star values: 1
  • 20 Ratings

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

Martha Stewart Kids, Spring, Martha Stewart Kids, Spring 2002, Martha Stewart Kids, Spring 2002

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Recipe Summary

Yield:
Makes 1 quart
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews

20 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 8
  • 2 star values: 6
  • 1 star values: 1