Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Cucumber and Carrot Pickle
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- Level: Easy
- Total: 30 min (includes cooling time)
- Active: 15 min
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 140
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 4 g
- Sugar
- 22 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 709 mg
This quick, light Indonesian-style pickle can double as a salad that pairs perfectly with spicy or fried dishes. A soak in boiling salt water helps soften the carrot and cucumbers without cooking them, providing a pleasantly tender crunch.
- Level: Easy
- Total: 30 min (includes cooling time)
- Active: 15 min
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 140
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 4 g
- Sugar
- 22 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 709 mg
Ingredients
Directions
- Bring 3 cups water to a boil. Combine the shallots, cucumber, carrot and 1 tablespoon salt in a medium heatproof bowl. Carefully pour over the boiling water. Stir to mix evenly then let stand for 20 minutes.
- Drain the vegetables in a colander, pressing them to remove excess liquid, then transfer them to a bowl. Add the vinegar, sugar, chile and the remaining 1 teaspoon salt. Stir until the sugar and salt dissolve then refrigerate until ready to use, at least 10 minutes and up to 1 hour.
