Pickled Carrots and Cucumbers

Author: Recipes_kw
No ratings yet
Prep Time 3 hrs
Total Time 3 hrs
Course Side Dishes, Toppings
Cuisine American
Servings 6 Servings


  • Refrigerator


  • 1 cup carrots peeled, cut into coins
  • 1 cup cucumber peeled, cut into coins
  • 1/4 cup water
  • 1 tbsp agave nectar
  • 1 tbsp Kosher salt
  • 1 tsp peppercorns whole
  • 2 cloves garlic smashed
  • 1/4 tsp dill dried
  • 2 leaves bay
  • 1 1/2 cup white vinegar


  • Place the carrot coins, and cucumber coins into a 1 quart lidded jar.
  • Combine the water, agave, salt, peppercorns, garlic, dill and bay leaves in a small saucepan over medium heat. Cook until salt and agave have dissolved then pour brine into the jar.
  • Add enough vinegar to cover then seal the jar and refrigerate for about 2 1/2 hours before serving. Enjoy!

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