How to properly prepare pickled cucumbers with carrots for the winter

Cucumbers often grow alongside carrots in the garden, but they are rarely found together in a jar. Adding carrots—or even their greens—can diversify your winter preserves, making them hearty and nutritious.

We’ve gathered information on how to select and prepare vegetables for pickling, which ingredients pair well together, and which do not. You’ll also find tried-and-tested recipes and tips for preserving and storing salads.

Key Aspects of Pickling Cucumbers with Carrots

Cucumbers and carrots complement each other perfectly in taste. For preserves, both the orange root and its green tops can be used.

Here are the key points to consider when pickling these vegetables together:

• Choose pickling cucumbers no larger than 13 cm in length;
• Use ripe carrots and peel them thoroughly;
• For the brine, it’s best to use distilled vinegar rather than apple cider vinegar or citric acid;
• Sterilization is crucial—carrots aren’t always perfectly clean, and sterilization prevents bacterial growth that can spoil the product or cause jar lids to bulge;
• Be mindful when selecting herbs—dill sprigs work well, but dill umbels can ruin the flavor, as can celery and basil;
• Opt for small jars (1-2 liters) for pickling.

Selecting and Preparing Ingredients

Starting with cucumbers:

1. Choose small cucumbers (10-12 cm). The skin should be firm, without signs of rot (soft, darkened spots). Dried or yellowed areas indicate the vegetable is unsuitable for pickling. Bumpy cucumbers are ideal, but smooth ones work too. Avoid overly large or thick cucumbers for winter preserves.
2. Rinse the cucumbers under cold running water.
3. Soak them in ice-cold water for 3 to 10 hours. Refresh the water or add ice cubes occasionally.
4. After soaking, wash the cucumbers thoroughly. If they’re too prickly, use a brush—not a knife.
5. Trim both ends if pickling whole cucumbers. For salads, slice them into rounds or strips.

Now, for the carrots:

1. Separate the carrots from their greens, but don’t discard the tops.
2. Remove any dirt from the carrots.
3. Grate or slice the carrots as desired—rounds, cubes, or strips all work well.
4. Wash and dry the greens, then chop them coarsely. Their use is optional.

Step-by-Step Preparation Guide

Pickling cucumbers with carrots is simple and follows the same steps as standard pickling. Below are two recipe variations.

Recipe Variations and Proportions

Cucumbers can be used whole or sliced, while carrots should always be cut. Try both recipes to see which you prefer.

Option 1

Ingredients:

• 500 g cucumbers;
• 500 g carrots;
• Carrot greens;
• 2 sprigs of dill;
• Black peppercorns (to taste);
• 2 garlic cloves;
• 1 small onion (optional);
• 1 tbsp salt;
• 2 tbsp sugar;
• 2 tbsp distilled vinegar (9%).

Preparation:

1. Soak the cucumbers, clean them, and trim the ends.
2. Wash the carrots thoroughly, peel them (or scrub off all dirt), and separate them from the greens.
3. Grate the carrots coarsely.
4. Slice the onion into half-rings.
5. Chop the carrot greens coarsely.
6. Sterilize the jars.
7. Place chopped dill, garlic cloves, and carrot greens at the bottom.
8. Fill the jar one-third full with cucumbers.
9. Add a layer of grated carrots.
10. Top with a thin layer of onion slices.
11. Repeat the layers twice more, ending with onions.
12. Boil water.
13. Pour boiling water into the jars and let sit for 15 minutes.
14. Drain the water back into the pot.
15. Add salt, sugar, and peppercorns.
16. Bring to a boil and simmer for 3 minutes.
17. Add vinegar, then remove from heat.
18. Fill the jars with boiling brine.
19. Cover each jar with a lid and sterilize for 12 minutes.
20. Screw on the lids.
21. Flip the jars upside down and wrap them for 40 hours.

Option 2

Ingredients:

• 600 g cucumbers;
• 0.5 kg carrots;
• 2 garlic cloves;
• 1 bell pepper (optional);
• 1 sprig of dill;
• 1 bay leaf;
• Peppercorns (to taste);
• 2.5 tbsp sugar;
• 1 tbsp salt;
• 2 tbsp distilled vinegar (9%).

Preparation:

1. Soak the cucumbers in ice water for 3-4 hours.
2. Rinse the vegetables.
3. Slice the cucumbers into rounds—not too thin.
4. Separate and set aside the carrot greens (not needed here).
5. Grate the carrots coarsely.
6. Cut the bell pepper into strips.
7. Chop the dill.
8. Mix the dill with the carrots and minced garlic.
9. Sterilize the jars.
10. Place a layer of the carrot mixture at the bottom.
11. Fill the jar halfway with cucumbers.
12. Add the remaining carrot mixture.
13. Add the bell pepper.
14. Top with the remaining cucumbers.
15. Dissolve salt and sugar in water. Add bay leaf and peppercorns. Bring to a boil.
16. Once boiling, pour vinegar into the jar.
17. Immediately fill the jars with boiling brine.
18. Cover with lids.
19. Sterilize for 15 minutes.
20. Seal the lids.

Tip: If you prefer juicier preserves, add 1 tbsp of vegetable oil to the jar before pouring the vinegar. Flavored oils work well too.

How to Seal Jars Properly

Sterilization and correct measurements are key.

1. Always sterilize jars. Use any method: oven, steam, or boiling water. Ensure jars are clean—avoid dish soap; use a baking soda solution instead.
2. Pour the brine gradually. Start with one-third, wait 5-6 seconds, add half, then fill to the top. This minimizes the risk of cracking.
3. Add vinegar either to the boiling brine or into the jar just before filling. Never add it too early.
4. Boil or scald the lids before use.
5. Seal the jars immediately after filling—don’t let the brine cool.

Storage Conditions and Shelf Life

Let the jars cool naturally for the first two days. After sealing, invert them, wrap them in a thick cloth, and keep them at room temperature for 2-3 days. Then, move them to a cool, dark place for long-term storage.

If prepared correctly, the pickles will last a long time—but it’s best to enjoy them before the next preserving season.

Helpful Tips

A few more important notes:

• Carrots don’t pair well with mustard seeds—avoid adding them;
• Parsley adds a pleasant herbal note, while basil is best avoided;
• Skip citric acid or apple cider vinegar;
• For variety, add tomatoes—but use larger jars;
• If using bell peppers, opt for red or yellow—green doesn’t complement carrots well;
• Serve these preserves as a salad or a side dish for potato-based meals.

Final Thoughts

Cucumbers and carrots can be pickled in various ways. The essentials are sterilized jars and well-washed vegetables. Pair them with onions, peppers, dill, or parsley. Avoid cabbage, basil, and mustard seeds.

Enjoy your meal and happy experimenting in the kitchen!