Best 2 Cucumber And Carrot Pickle Recipes

Cucumber and carrot pickle is a delightful and versatile condiment that can add a tangy and refreshing flavor to a wide range of dishes. Whether you're looking for a way to preserve your summer harvest or simply want to enjoy a delicious and healthy snack, this pickle is sure to please. Made with fresh cucumbers and carrots, this pickle is packed with nutrients and antioxidants, making it a great choice for those looking for a healthier alternative to store-bought pickles. With its bright and flavorful brine, this pickle is sure to become a favorite in your kitchen.

Let's cook with our recipes!

CUCUMBER AND CARROT PICKLE

Cucumber and Carrot Pickle image

This quick, light Indonesian-style pickle can double as a salad that pairs perfectly with spicy or fried dishes. A soak in boiling salt water helps soften the carrot and cucumbers without cooking them, providing a pleasantly tender crunch.

Provided by Food Network Kitchen

Time 30m

Yield 2 cups

Number Of Ingredients 7

Ingredients

Kosher salt
2 shallots, thinly sliced crosswise and separated into rings
1 cucumber, thinly sliced
1 medium carrot, thinly sliced
1/4 cup rice wine vinegar
2 tablespoons sugar
1 red Thai chile, stemmed and thinly sliced

Steps:

Bring 3 cups water to a boil. Combine the shallots, cucumber, carrot and 1 tablespoon salt in a medium heatproof bowl. Carefully pour over the boiling water. Stir to mix evenly then let stand for 20 minutes.
Drain the vegetables in a colander, pressing them to remove excess liquid, then transfer them to a bowl. Add the vinegar, sugar, chile and the remaining 1 teaspoon salt. Stir until the sugar and salt dissolve then refrigerate until ready to use, at least 10 minutes and up to 1 hour.

QUICK CUCUMBER AND CARROT PICKLE

Quick Cucumber and Carrot Pickle image

This pickle is very easy and quick to make. The flavor is sweet and tangy. It is a good side dish for Chinese food.

Provided by Elsa Beene

Categories Vegetables

Time 1h15m

Number Of Ingredients 5

Ingredients

1 english seedless cucumber (about 10 to 12 inches long)
2 small carrots
½ c rice vinegar (such as marukan brand)
2 Tbsp sugar
1 tsp salt

Steps:

1. Cucumber : Wash it and chop off the ends. Cut in fourths longways and slice each piece diagonally into ½ inch.
2. Carrots: Wash it, peel the skin and chop off the ends. Cut in half longways and slice each piece diagonally into thin slices.
3. Place cucumber and carrots in a medium bowl. Add salt, sugar and rice vinegar, mix well.
4. Place in a jar, cover and put in a fridge for one hour and enjoy quick pickle. Keep in refrigerator.

Tips:

Choose fresh, crisp cucumbers and carrots for the best flavor and texture.
Use a sharp knife to thinly slice the cucumbers and carrots, so they absorb the pickling liquid evenly.
If you don't have a mandoline, you can use a vegetable peeler to create thin, even slices.
Taste the pickling liquid before adding the cucumbers and carrots. It should be slightly sweet and tangy, with a hint of spice.
Allow the pickles to sit in the refrigerator for at least 24 hours before eating, so they have time to absorb the flavors of the pickling liquid.
Store the pickles in a covered container in the refrigerator for up to 2 weeks.

Conclusion:

Cucumber and carrot pickles are a delicious and refreshing snack or side dish. They are also a great way to use up extra cucumbers and carrots. With just a few simple ingredients and a little time, you can make your own delicious cucumber and carrot pickles at home. So next time you're looking for a healthy and flavorful snack, give these pickles a try!