Cucumber And Carrot Pickle Recipes

QUICK CUCUMBER CARROT PICKLE

Steps:

• In a large saucepan, bring vinegar to a boil. Remove from heat and add remaining ingredients except pepper. Let stand, covered, 10 minutes. Drain. Season vegetables to taste with pepper.
• Let pickle cool, then chill, covered, at least 4 hours.
• Make ahead: Up to 3 days, chilled.

CUKES AND CARROTS

Steps:

• In a large bowl, combine cucumbers, carrots, onion and green pepper. Sprinkle with salt; toss to coat. Cover and refrigerate for 2 hours. Combine sugar and vinegar. Pour over vegetables; toss to coat. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.

QUICK CABBAGE AND CARROT PICKLE

Steps:

• In a 9-inch-square microwave-safe baking dish combine the cabbage, the carrot, 2 teaspoons of the salt, and 4 cups water, cover the mixture with microwave-safe plastic wrap, leaving one corner uncovered, and microwave it at high power (100%) for 5 minutes. Drain the vegetables and transfer them to a bowl of ice and cold water to stop the cooking. Drain the vegetables, pat them dry between several thicknesses of paper towels, and transfer them to a bowl. In a small bowl stir together the vinegar, the remaining 1 teaspoon salt, and the sugar until the sugar is dissolved, pour the liquid over the vegetables, and chill the mixture, stirring occasionally, for 20 minutes. Serve the pickled vegetables with fried chicken or grilled meats.

CARROT AND CUCUMBER REFRIGERATOR PICKLES

Steps:

• 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.

CARROT AND ONION PICKLE

Steps:

• Using a mandolin or a very sharp knife, finely slice the carrots along their length into fine ribbons.
• Place the carrots and sliced onions in a bowl, sprinkle with sugar and salt and mix well.
• Cover with plastic wrap and leave to stand for 15 minutes. Add the vinegar along with the fish sauce and set aside for a further 15 minutes, or until the vegetables are slightly softened and have a pickled flavour.