Carrot and Cucumber Refrigerator Pickles

Egg Salad Pinwheels
1 quart

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


  • 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


  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. 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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