Quick Cucumber and Carrot Pickle

3
Elsa Beene

By
@elsabeene

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

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
16 to 18 oz of jar
Prep:
10 Min
Cook:
1 Hr 5 Min
Method:
No-Cook or Other

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

How to Make Quick Cucumber and Carrot Pickle

Step-by-Step

  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.

Printable Recipe Card

About Quick Cucumber and Carrot Pickle

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Asian



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