Quick Cucumber Carrot Pickle Recipes
QUICK CUCUMBER CARROT PICKLE
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
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
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