Ingredients:
- 2 tablespoons apple cider vinegar
- 1 pound – 16 oz baby carrots
- 6 baby cucumbers, quartered length wise
- 1 bay leaf
- 2 bay leaves
- Carrot Pickles
- 1 teaspoon fennel seeds
- 6 sprigs fresh dill
- 2 garlic cloves, smashed
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- Cucumber Pickles
- 1/2 cup water
- 1 cup distilled white vinegar
Course: side dish