Ideas and recipe for pickled vegetables

Cucumber and Carrot Pickle

We share an easy recipe and a few good ideas on what to do with your pickled vegetables. If you have your own carrots and cucumbers in your garden (which is easy to grow), you can make this easy carrot and cucumber pickle and you’ll save a lot on the price from the shops. Just try it. You’ll be so proud.

INGREDIENTS:

4 cups of water

2 ½ cups White Vinegar

4 tbsp pickle salt or kosher salt

1 tbsp White Sugar

6 – 8 pickling cucumbers (julienne)

4-5 garlic cloves

2 large carrots (julienne)

1 tbsp whole black peppercorns

12 – 14 dill sprigs

You can add one dried bay leave to each if you prefer. (optional)

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METHOD:

Wash all vegetables and slice them into thin strips (julienne in the length of your jar).
Divide the carrot and cucumber slices between 4 jars and place 3 – 4 dill sprigs in each.
Add 1 garlic clove and ¼ tbsp peppercorns to each jar.

In a saucepan, heat the water, salt, sugar, and vinegar over medium heat until the mixture comes to a simmer and the salt and sugar are dissolved.
Carefully pour the liquid into the jars over the vegetables. Close the lid and let them cool.

Refrigerate for 3 – 4 weeks. (It will be ready to use in 2 – 3 days.)

Did you know?

A Julienne cut is simply a fancy French word used to describe vegetables cut into thin strips.

Tip

You can make the julienne strips thin, but I really like it just a little bit chunky as on the photo far right.

However you can cut it in any shape, eg. round or small blocks…

What can you do with pickled vegetables?

Great for burger toppings
As a filling in spring roles
In salads or as a side salad.

It looks great on charcuterie or cheese boards.
They make for fabulous gifts.
…and they look lovely on the pantry shelf…

Looking for home-made gifts to give at Christmas time? Make your own preserves. You can combine a few together in a pretty basket, or just give one or two decorated with a pretty ribbon.

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Ideas and recipe for pickled vegetables

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