These pickles couldn't be easier! Even better, they are no-salt added! Enjoy the delicious tang of pickled vegetables as a snack, in a salad, or as the perfect addition to your charcuterie board.
Prep Time
Servings
2 medium carrots, cut into ¼ inch (0.6 cm) slices (2)
1 medium English cucumber, cut into ¼ inch slices (1)
1 small white onion, thinly sliced (1)
1 cup cider vinegar (250 mL)
½ cup water (125 mL)
¼ cup sugar (60 mL)
3 Tbsp canola oil (45 mL)
2 tsp pickling spices (10 mL)
Prepare vegetables. Transfer to a large bowl.
Combine remaining ingredients in a medium saucepan. Place over high heat and bring mixture to a boil. Reduce heat and simmer 2 – 3 minutes. Immediately pour over vegetables. Cover and let cool completely, stirring occasionally. Transfer to a large jar and refrigerate. Pickles will keep for about 2 weeks.
Ingredients
2 medium carrots, cut into ¼ inch (0.6 cm) slices (2)
1 medium English cucumber, cut into ¼ inch slices (1)
Combine remaining ingredients in a medium saucepan. Place over high heat and bring mixture to a boil. Reduce heat and simmer 2 – 3 minutes. Immediately pour over vegetables. Cover and let cool completely, stirring occasionally. Transfer to a large jar and refrigerate. Pickles will keep for about 2 weeks.