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.
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Cucumber and Carrot Pickle
Total:
30 min
Active:
15 min
Yield:
2 cups
Level:
Easy
Total:
30 min
Active:
15 min
Yield:
2 cups
Level:
Easy

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.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Baby Carrots

Recipe courtesy of Rachael Ray

Carrot and Pineapple Cake

Recipe courtesy of Ina Garten

Crispy Fried Pickles with Buttermilk Dipping Sauce

Recipe courtesy of Guy Fieri

Pickled Cucumbers

Recipe courtesy of Sara Moulton

Lamb Chops with Stuffed Arancini, Avocado Sauce, Pickled Daikon and Carrots and Cucumber Kimchi

Recipe courtesy of Scarlett Smorynski

Spicy Pickled Cucumbers

Recipe courtesy of Tyler Florence

Quick Pickled Cucumbers

Recipe courtesy of Aarti Sequeira

Pickled Cucumber Salad

Recipe courtesy of Sandra Lee

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.