Ingredients
Equipment
Mason Jars
Cooking Instructions
- Wash and prepare the cucumber, carrots, and red onion.
- Pack the vegetables into a clean 1-quart glass jar, alternating them for an even mixture.
- Add the garlic cloves, peppercorns, mustard seeds, and fresh dill if using.
- Combine the vinegar, water, salt, and sugar in a small saucepan.
- Bring the mixture to a gentle simmer, stirring until the salt and sugar completely dissolve.
- Remove the brine from the heat and let it cool for a few minutes.
- Carefully pour the warm brine over the vegetables until they are completely covered.
- Gently tap the jar on the counter to release trapped air bubbles.
- Let the jar cool to room temperature, cover tightly, and refrigerate for at least 24 hours.
- Serve chilled and keep the remaining pickled vegetables refrigerated.
Nutrition
Notes
Slice the vegetables to a similar thickness so they pickle evenly.
For the best flavor, let the vegetables refrigerate for 2-3 days before serving.
Keep all the vegetables submerged beneath the brine while refrigerated.
Add jalapeños or red pepper flakes if you prefer spicy pickled vegetables.
These are refrigerator pickles, not shelf-stable canned vegetables. Keep them refrigerated and use within 3-4 weeks.
For the best flavor, let the vegetables refrigerate for 2-3 days before serving.
Keep all the vegetables submerged beneath the brine while refrigerated.
Add jalapeños or red pepper flakes if you prefer spicy pickled vegetables.
These are refrigerator pickles, not shelf-stable canned vegetables. Keep them refrigerated and use within 3-4 weeks.