Quick Cucumber Carrot Pickle Recipes

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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

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

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