quick cucumber and carrot pickle
This pickle is very easy and quick to make. The flavor is sweet and tangy. It is a good side dish for Chinese food.
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yield
16 to 18 oz of jar
prep time
10 Min
cook time
1 Hr 5 Min
method
No-Cook or Other
Ingredients For quick cucumber and carrot pickle
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1english seedless cucumber (about 10 to 12 inches long)
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2small carrots
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½ crice vinegar (such as marukan brand)
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2 Tbspsugar
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1 tspsalt
How To Make quick cucumber and carrot pickle
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1Cucumber : Wash it and chop off the ends. Cut in fourths longways and slice each piece diagonally into ½ inch. -
2Carrots: Wash it, peel the skin and chop off the ends. Cut in half longways and slice each piece diagonally into thin slices.
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3Place cucumber and carrots in a medium bowl. Add salt, sugar and rice vinegar, mix well.
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4Place in a jar, cover and put in a fridge for one hour and enjoy quick pickle. Keep in refrigerator.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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