Quick Cucumber And Carrot Pickle Recipes

QUICK CUCUMBER CARROT PICKLE

Quick Cucumber Carrot Pickle image

Robert Edwards of Oakland likes the American touch of a tart pickle on the side as a counterpoint to the richness and spice of his Ghanaian Peanut and Spice Lamb Skewers (Yaazzi). It's great with fried chicken sandwiches and burgers too.

Provided by Robert Edwards, Oakland, California

Time 5h

Yield Makes 3 cups (serving size: 1/4 cup)

Number Of Ingredients 6

Ingredients

3 cups seasoned rice vinegar
1 English cucumber, cut in half lengthwise, then thinly sliced crosswise
1/2 medium red onion, thinly sliced lengthwise
1 large carrot, peeled, then cut into ribbons with a vegetable peeler
1 jalapeño chile, cut in half lengthwise, seeded if you like, and thinly sliced crosswise
About 1/4 tsp. freshly ground pepper

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.

Nutrition Facts : Calories 14, Carbohydrate 3.4, Cholesterol 0.0, Fat 0.0, Fiber 0.5, Protein 0.4, SaturatedFat 0.0, Sodium 88

REFRIGERATOR PICKLES: CAULIFLOWER, CARROTS, CUKES, YOU NAME IT

Refrigerator Pickles: Cauliflower, Carrots, Cukes, You Name It image

Provided by Ted Allen

Time 40m

Yield 2 quarts

Number Of Ingredients 14

Ingredients

10 cloves garlic, peeled
2 cups white vinegar
6 teaspoons kosher salt
Several sprigs of fresh dill
1 teaspoon celery seed
1 teaspoon coriander seed
1 teaspoon mustard seed
1/2 teaspoon black peppercorns
1/2 teaspoon pink peppercorns (if you have 'em)
6 Kirby cucumbers, quartered lengthwise
6 young spring carrots, peeled and cut in half lengthwise
1 handful large scallion pieces or green beans
A few pieces of cauliflower to tuck wherever they'll fit
4 small hot red chiles or 2 jalapenos

Steps:

In a medium saucepan, bring 4 cups water to a boil, reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.
In 2 clear 1-quart jars, place a few sprigs of dill. Divide the seeds and peppercorns between the jars. Using tongs, remove the garlic from the brine and place 5 cloves in each jar. Then pack the jars full of cucumbers, carrots, scallions or green beans, cauliflower and chiles. You want them to be tightly stuffed.
Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. The pickles will taste good in just a few hours, better after a couple of days. And they'll keep for about 3 months.

CARROT AND CUCUMBER REFRIGERATOR PICKLES

Carrot and Cucumber Refrigerator Pickles image

Serve these easy pickled veggies alongside sandwiches or hamburgers and hot dogs.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 1 quart

Number Of Ingredients 9

Ingredients

2 cucumbers, ends trimmed, cut into 1/8-inch-thick rounds
4 carrots, peeled and cut into 1/8-inch-thick pieces
1/2 cup sugar
1 cup white-wine vinegar
1/2 cup water
1 1/2 teaspoons salt
1/2 teaspoon mustard seeds
1/2 teaspoon celery seeds
1/2 teaspoon whole black peppercorns

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.

QUICK CABBAGE AND CARROT PICKLE

Quick Cabbage and Carrot Pickle image

Categories Microwave Side Vegetarian Quick & Easy Carrot Cabbage Gourmet Fat Free Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 4 cups

Number Of Ingredients 5

Ingredients

3 cups thinly sliced cabbage
1 carrot, cut into julienne strips
1 tablespoon salt
1/2 cup distilled white vinegar
2 tablespoons sugar

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.

SPICY VIETNAMESE QUICK PICKLED VEGETABLES

Spicy Vietnamese Quick Pickled Vegetables image

These quick pickled vegetables are traditionally served as a condiment for banh mi sandwiches, but they make a nice side for anything you'd normally pair with coleslaw, like fish and chips, BBQ, fish tacos, etc.

Provided by Soup Loving Nicole

Categories Side Dish Vegetables Carrots

Time 2h

Yield 10

Number Of Ingredients 8

Ingredients

½ pound carrots, peeled and cut into matchsticks
½ pound purple daikon radish, peeled and cut into matchsticks
½ pound English cucumber, sliced into thin rounds
2 jalapeno peppers, sliced into rings
2 cups water
1 ½ cups rice vinegar
2 tablespoons white sugar
2 teaspoons salt

Steps:

Inspect 2 mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are ready. Wash new, unused lids and rings in warm soapy water.
Divide carrots, radishes, cucumbers, and jalapeno peppers evenly into the 2 clean jars.
Combine water, vinegar, sugar, and salt in a medium saucepan. Bring to a boil and cook until sugar is dissolved, about 3 minutes. Turn off heat and let cool for 2 minutes. Pour mixture over the vegetables in the jars and let come to room temperature, about 30 minutes.
Screw on lids and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 26.6 calories, Carbohydrate 6.3 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.7 g, Sodium 487 mg, Sugar 4.5 g

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