Pickled Carrots and Cucumbers

August 25, 2010

A few weeks ago, Will and me and our friends meant to hike a 14er, but weather delayed our athletic plans and pushed us into the loving arms of a delicious 4 hour happy hour. But then last week, Will and me and our friends Caitlin and Ben were not delayed by weather and accomplished our goal of hiking a 14er! Actually, we hiked two, but only because they were mostly adjoined. Here we are, enjoying ourselves at the top of Greys Peak.

It was an EXTREMELY long journey. Worthwhile, of course, but still extremely long. And when I got home I wanted (well, a nap, first) but then, something extremely salty to replace the profuse amount of back sweat I produced on the hike. I had salt, vinegar, and copious amounts of carrots from our last CSA pickup, and so, pickled carrots and cucumbers were born.

The actual brine is for a pickled carrot recipe, but I had a cucumber laying around in my fridge that otherwise would have been useless, so I doubled the brine recipe and tossed it in. The pickled cucmbers were good but the carrots–oh the carrots… now they are REALLY tasty. Pickled carrots are basically super crunchy and super tangy pickles. And they will put to shame anything you get from the cafeteria at work. So if you like your pickles extra crunchy, hit these up, stat!

PICKLED CARROTS & CUCUMBERS (adapted from smittenkitchen who adapted it from Gourmet Magazine)

Note: Ideally, you will buy small pickling cucumbers. If unavailable, use the smallest and firmest cucumbers you can find.

Another note: Though the pickled cucumbers are good, the pickled carrots are the true star here. To make this a carrots-only event, leave out the cucumber and halve the brine recipe.


1 pound carrots, cut into 3 1/2- by 1/3-inch sticks

1 pound cucumbers, cut into small rounds

2.5 cups water

2 cups  cider or plain vinegar (the former makes a sweeter, milder brine)

1/2 cup sugar

4 garlic cloves, lightly crushed

3 tablespoons dill seeds or dill weed

1 1/2 tablespoons salt


Place carrots and cucumbers in a heatproof bowl or container, placing cucumbers on top (if they are on the bottom of a narrow container, they will float the carrots up to the top and partially out of the pickling brine). Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over carrots and cool, uncovered. Chill carrots, covered, at least 1 day for flavors to develop.

Carrots keep, chilled in an airtight container, 1 month.


One Response to “Pickled Carrots and Cucumbers”

  1. […] have even remembered this recipe were it not for my friend Caitlin (previously referenced here), who so sweetly returned from her trip home to Massachusetts with a jug of real maple syrup just […]

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