Organic Pickled Cucumber + Carrot Quick Pickles Recipe

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 30–60 minutes (plus optional overnight chill)

Servings: About 2 jars (6–8 servings)

Ingredients:

2 medium organic cucumbers (about 300 g), sliced

2 medium organic carrots (about 200 g), sliced

3 cloves organic garlic, thinly sliced

1 cup (240 ml) organic apple cider vinegar

1 cup (240 ml) filtered water

2 tablespoons fine sea salt

2–3 tablespoons organic cane sugar or honey

1 teaspoon whole black peppercorns

1 teaspoon mustard seeds

½ teaspoon red pepper flakes (optional)

4–6 sprigs fresh organic dill

2 bay leaves (optional)

Instructions:

Prepare jars and slice cucumbers and carrots; divide garlic, dill, and bay leaves between jars.

Pack sliced cucumbers and carrots tightly into jars, leaving space at the top.

In a saucepan, simmer vinegar, water, salt, sugar or honey, peppercorns, mustard seeds, and red pepper flakes until dissolved.

Pour hot brine over vegetables, ensuring they are fully submerged and spices are divided evenly.

Cool jars to room temperature, then seal and refrigerate.

Chill at least 30–60 minutes before serving, or overnight for best flavor.

Nutrition (Calories)Approximately 15–20 calories per 2–3 tablespoon serving (mostly from carrots and sugar/honey). Best for adding bright, low-calorie crunch to sandwiches, salads, bowls, and snack plates.

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Prep Time 15

Cook Time 5

Total Time 1

Servings: 8

Course: Appetizer

Cuisine: American

Calories: 20

Notes

Pro Tip:
Keep the vegetables fully submerged under the brine to maintain crispness and prevent off-flavors; use a small clean weight or press them down with a spoon as needed.