Carrot And Cucumber Refrigerator Pickles Recipes

Steps:

• In a medium saucepan, bring 4 cups water to a boil, reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.
• In 2 clear 1-quart jars, place a few sprigs of dill. Divide the seeds and peppercorns between the jars. Using tongs, remove the garlic from the brine and place 5 cloves in each jar. Then pack the jars full of cucumbers, carrots, scallions or green beans, cauliflower and chiles. You want them to be tightly stuffed.
• Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. The pickles will taste good in just a few hours, better after a couple of days. And they'll keep for about 3 months.

Steps:

• Bring 3 cups water to a boil. Combine the shallots, cucumber, carrot and 1 tablespoon salt in a medium heatproof bowl. Carefully pour over the boiling water. Stir to mix evenly then let stand for 20 minutes.
• Drain the vegetables in a colander, pressing them to remove excess liquid, then transfer them to a bowl. Add the vinegar, sugar, chile and the remaining 1 teaspoon salt. Stir until the sugar and salt dissolve then refrigerate until ready to use, at least 10 minutes and up to 1 hour.

Steps:

• In a large glass jar or bowl, arrange alternating layers of cucumbers and carrots. In a small saucepan, combine sugar, vinegar, the water, salt, mustard seeds, celery seeds, and peppercorns. Bring mixture to a boil over medium-high heat; cook, stirring constantly, just until sugar dissolves.
• Remove from heat; pour mixture over vegetables, and let cool completely. Cover tightly, and refrigerate at least 24 hours before serving.

Steps:

• 1. Cucumber : Wash it and chop off the ends. Cut in fourths longways and slice each piece diagonally into ½ inch.
• 2. Carrots: Wash it, peel the skin and chop off the ends. Cut in half longways and slice each piece diagonally into thin slices.
• 3. Place cucumber and carrots in a medium bowl. Add salt, sugar and rice vinegar, mix well.
• 4. Place in a jar, cover and put in a fridge for one hour and enjoy quick pickle. Keep in refrigerator.

Steps:

• Bring a large saucepan of lightly salted water to a boil. Cook carrots in boiling water until tender but not mushy, about 15 minutes; drain.
• Stir sugar, vinegar, and cloves together in a saucepan; drop in cinnamon stick and bring mixture to a boil. Stir until sugar dissolves.
• Transfer carrots to a bowl and pour syrup over carrots. Cover tightly; refrigerate until chilled and flavors have blended, 3 hours to overnight.

Steps:

• In 2 1/2- or 3-quart glass container, layer cucumbers, onions and carrot. Mix remaining ingredients until sugar is dissolved; pour over vegetables.
• Cover and refrigerate at least 24 hours but no longer than 2 weeks.