Bread and butter pickles with cucumber and carrot are a simple way to preserve fresh summer flavors for the colder months.
If you like pickles, this is a version worth trying. It’s inspired by bread and butter pickles, but a bit lighter and more delicate in flavor.
I like to prepare a few jars when cucumbers are at their best. It’s an easy way to keep that fresh, slightly sweet taste for later in the year.
These pickles work well with many dishes—sandwiches, burgers, hot dogs, or simple dinners. I also use them as a quick addition when I need something fresh on the side.
In my pantry, I always have a few versions, depending on what I feel like, but this one is one of the most universal.
How to choose the best ingredients for a cucumber meal salad in jar
Cucumbers: Use any cucumbers you have, especially those that are not perfect for pickling whole. This is a good way to use larger or irregular ones. You can mix different types in one batch
Onions: White or brown onions work best. They have a stronger flavor that holds up well in the pickling liquid
Carrots: Use firm, mature carrots—they add natural sweetness and crunch. Very young carrots are too delicate for this recipe
Vinegar: I use 10% white vinegar. If you use 5% vinegar, increase the amount to about 1½ cups to get a similar flavor
Top Tip for Success
If you're going to make this recipe, make sure to follow this top tip!
- If you run out of liquid, add a little cold, boiled water to cover the vegetables fully
- You can slice or grate the cucumbers by hand, or use a slicer/shredder to speed up the process
- You can easily make a smaller batch if needed—just reduce all ingredients proportionally
- If you have time, soak the cucumbers in cold water for about 1 hour before using—they will be firmer and crisper
Cucumber with carrot meal salad in jar - we close the flavours of summer to winter
Ingredients
Method
- Thoroughly wash the cucumbers, cut the ends and cut them into slices, peel the carrots and grate them on a coarse grater. Cut the onions into strips.
- Peel the garlic
- Put everything in a bowl, add salt sugar.
- Pour in vinegar and oil.
- Mix and set aside for a minimum of 2 hours.
- After 2 hours, the vegetables give off a juice that will combine with vinegar and oil. We mix thoroughly again and put our salad in the jars.
- Before that, we scald the jars so that there are no surprises (we scald the jars with hot boiled water or wash them in the dishwasher)
- When we put the salad in the jars, we pour it with what is left in the bowl.
- Then carefully wipe the nuts and the place of the jar where we will turn so that there is no carrots or cucumbers leftover because, after pasteurization, the jars try not to close.
- Put into a pot, pour water under the plugs and pasteurize for 15 minutes from the moment the water boils
- After pasteurization is finished, remove the jars on a cloth on the counter, screw them on, and put them upside down to cool. (they will be hot with care)
- The following ingredients will come out about 18 jars of 340 ml
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