Ingredients
2 cucumbers, ends trimmed, cut into 1/8-inch-thick rounds
4 carrots, peeled and cut into 1/8-inch-thick pieces
1/2 cup sugar
1 cup white-wine vinegar
1/2 cup water
1 1/2 teaspoons salt
1/2 teaspoon mustard seeds
1/2 teaspoon celery seeds
1/2 teaspoon whole black peppercorns
Preparation
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.
