Carrots And Cucumbers Recipe

Prepare vegetables

Peel carrots if desired and trim ends. Cut carrots into 3–4 inch matchsticks (julienne) or 1/4-inch rounds — about 3 cups packed. Wash the cucumber, trim the ends and slice into 1/4-inch half-moons or matchsticks to match carrot shape; you should have about 1 cup. Place the cut vegetables in a bowl and sprinkle with 1 teaspoon kosher salt. Toss and let sit 10 minutes to draw out excess moisture. After 10 minutes, gently squeeze the vegetables in a clean kitchen towel or paper towels to remove excess liquid, then transfer to a clean jar or shallow container.

Make pickling brine

In a small saucepan combine 1 cup rice vinegar, 1 cup water, 1 tablespoon granulated sugar, and 1 teaspoon whole black peppercorns. Add the thinly sliced garlic if using. Heat the mixture over medium heat just until the sugar dissolves and the liquid is hot but not necessarily boiling (about 2–3 minutes). Taste and adjust: it should be tangy with a touch of sweetness. If you want a milder vinegar flavor, add another 1/4 cup water and reduce vinegar accordingly (not included in base recipe).

Combine and chill

Pour the hot brine over the prepared carrots and cucumbers in the jar so the vegetables are fully submerged. Tuck in 2 sprigs of fresh dill if using. Allow the jar to cool to room temperature (about 20–30 minutes). Once cooled, seal and refrigerate. The pickles are ready to eat after 1 hour for a light pickle, best after 4 hours; they keep in the refrigerator for up to 2 weeks.

Serving suggestions

Serve chilled or at room temperature as a crisp side, snack, sandwich topping, or salad accent. Drain a little before serving if the brine is very strong. Use within 2 weeks for best texture and flavor.