Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Cucumber and Carrot Pickle
Getting reviews...
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
Share This Recipe
- Level: Easy
- Total: 30 min (includes cooling time)
- Active: 15 min
- Yield: 2 cups
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.
Looking for Something Else?
Limited Time Offer!
Get Food Network Kitchen Premium for $0.99/month for the first 12 months (normally $2.99).
