Quick Cucumber & Carrot Pickle

Ahh the pickle-perhaps the greatest snack ever made. Hearty cuts of cucumber that are sweet and salty, crunchy yet tender, and perfect at anytime. All hail the pickle! At this moment, you could easily run to your local convenience store and grab a jar. Take a minute to think about the stressful decisions you would have to make though: Kosher or dill? Gherkins or bread & butter? Chips or whole pickles? The small jar for just now? Or maybe the massive one in case of a worldwide pickle shortage? (Anything can happen, you know). By the time a pickle is picked, the lights are dimming, the last cashier has left, and the store manager is waiting angrily for you to leave. Perhaps he doesn’t know the gravity of the decision you’ve just made. Your entire night is depending on this single craving and all this time you’ve had to let distant manufacturers and brand names fulfill it! Instead of sifting through labels, take a look in your kitchen. Everything you’ve ever needed to create your own perfect pickle has been there. No more multiple choice; you have all the answers! Instead of merely choosing a jar, why not create one? Mastering the art of the pickle, like any skill, takes time. The journey of a thousand jars begins with a single cucumber. With this quick and easy recipe, you can start that journey now.

Quick Cucumber & Carrot Pickle

This pickle recipe is fast, low-calorie, and tastes amazing. It’s crunchier and has a much brighter flavor than the traditional pickle. Traditional pickles tend to have a lot of salt added, but we started with just a little We also use carrots to bump up the vitamin A content and to add even more crunchiness, but try it with any vegetable you like. Enjoy!


4 cups Apple cider vinegar
1/4 cup Honey
1 1/2 tsp. Whole peppercorns
1 tsp. Thyme, dried
2 ea. Garlic cloves, smashed
1 ea. Bay leaf
1/2 tsp. Red pepper flakes
2 tsp. Salt (kosher if you have it)
1 each Cucumber, sliced thin
1 each Carrot, sliced thin


Step 1: Grab everything you’ll need! A medium saucepan, one whisk, a medium sized bowl (metal is best), knife, cutting board, and motivation. The ingredients might be important too.




Step 2: In the saucepan, whisk all ingredients except for cucumber and carrot. Heat until boiling then turn off heat. Allow to cool for 5 minutes.


Step 3: In a medium bowl, combine cucumbers and carrots. (We sliced ours in this recipe, but you can do any shape that your heart desires.) Pour in the hot liquid, making sure that all cucumbers and carrots are covered.


Step 4: Cover bowl with plastic wrap and allow pickle to sit for at least an hour before eating Let it rest in the refrigerator overnight for stronger flavor.

We tossed a few slices of lime in our pickle and used the finish product to top a shrimp po’ boy. We toasted a nice, soft, whole wheat roll (packed with fiber), stuffed it with lettuce, tomato, avocado, and our pickle, then roasted some shrimp (just as crispy and flavorful with way less added fat), and BOOM! The TK po’ boy was born.

Nutritional Information (for pickle)

Calories: 50
Carbohydrate: 19 g
Fiber 1 g
Sugar: 9 g
Protein: 1 g
Fat: 0 g
Cholesterol: 0 mg
Sodium: 510 mg
Calcium: 2%
Iron: 6%
Vitamin A: 35%
Vitamin C: 8%