Ingredients
| Name | Amount (Metric / US) |
|---|---|
| APPLE CIDER VINEGAR | 2 Tbsps |
| BABY CARROTS | 453.59 g / 1 lb |
| BABY CUCUMBERS | 6 |
| BAY LEAF | 1 |
| BAY LEAVES | 2 |
| CARROT PICKLES | 10 servings |
| FENNEL SEEDS | 1 tsp |
| DILL | 6 sprigs |
| GARLIC CLOVES | 2 |
| GRANULATED SUGAR | 1 tsp |
| KOSHER SALT | 1 tsp |
| CUCUMBER PICKLES | 10 servings |
| WATER | 118.29 ml / 0.50 cups |
| DISTILLED VINEGAR | 255 ml / 1 cup |
Refrigerator Carrot and Cucumber Pickles
Refrigerator Carrot and Cucumber Pickles might be a good recipe to expand your side dish repertoire. For 78 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 59 calories, 1g of protein, and 1g of fat. This recipe serves 10. It is a good option if you're following a gluten free and dairy free diet. 1 person has tried and liked this recipe. This recipe from Foodista requires kosher salt, fennel seeds, bay leaves, and distilled vinegar. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a solid spoonacular score of 60%. Similar recipes include Spicy Korean Cucumber Kimchi Refrigerator Pickles, Spicy Korean Cucumber Kimchi Refrigerator Pickles, and How to Pickle Pickles (Refrigerator Pickles that is).
Instructions
- In a mason jar combine garlic, dill, white and apple cider vinegar, salt, bay leaves, fennel, sugar and water. Allow to sit until sugar is dissolved.
- Place cucumbers inside mason jar and seal. Refrigerate for a minimum of 5 days before serving.
- N a mason jar combine garlic, dill, white and apple cider vinegar, salt, bay leaf, fennel, sugar and water. Allow to sit until sugar is dissolved.
- Place carrots inside mason jar and seal. Refrigerate for a minimum of 5 days before serving.
