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
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Cucumber and Carrot Pickle
Total:
30 min
(includes cooling time)
Active:
15 min
Yield:
2 cups
Level:
Easy
Total:
30 min
(includes cooling time)
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.

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