Best Quick Cucumber And Carrot Pickle Recipes

QUICK CUCUMBER AND CARROT PICKLE

Quick Cucumber and Carrot Pickle image

This pickle is very easy and quick to make. The flavor is sweet and tangy. It is a good side dish for Chinese food.

Provided by Elsa Beene

Time 1h15m

Number Of Ingredients 5

Ingredients

1 english seedless cucumber (about 10 to 12 inches long)
2 small carrots
½ c rice vinegar (such as marukan brand)
2 Tbsp sugar
1 tsp salt

Steps:

1. Cucumber : Wash it and chop off the ends. Cut in fourths longways and slice each piece diagonally into ½ inch.
2. Carrots: Wash it, peel the skin and chop off the ends. Cut in half longways and slice each piece diagonally into thin slices.
3. Place cucumber and carrots in a medium bowl. Add salt, sugar and rice vinegar, mix well.
4. Place in a jar, cover and put in a fridge for one hour and enjoy quick pickle. Keep in refrigerator.

SPICY VIETNAMESE QUICK PICKLED VEGETABLES

Spicy Vietnamese Quick Pickled Vegetables image

These quick pickled vegetables are traditionally served as a condiment for banh mi sandwiches, but they make a nice side for anything you'd normally pair with coleslaw, like fish and chips, BBQ, fish tacos, etc.

Provided by Soup Loving Nicole

Categories Side Dish Vegetables Carrots

Time 2h

Yield 10

Number Of Ingredients 8

Ingredients

½ pound carrots, peeled and cut into matchsticks
½ pound purple daikon radish, peeled and cut into matchsticks
½ pound English cucumber, sliced into thin rounds
2 jalapeno peppers, sliced into rings
2 cups water
1 ½ cups rice vinegar
2 tablespoons white sugar
2 teaspoons salt

Steps:

Inspect 2 mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are ready. Wash new, unused lids and rings in warm soapy water.
Divide carrots, radishes, cucumbers, and jalapeno peppers evenly into the 2 clean jars.
Combine water, vinegar, sugar, and salt in a medium saucepan. Bring to a boil and cook until sugar is dissolved, about 3 minutes. Turn off heat and let cool for 2 minutes. Pour mixture over the vegetables in the jars and let come to room temperature, about 30 minutes.
Screw on lids and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 26.6 calories, Carbohydrate 6.3 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.7 g, Sodium 487 mg, Sugar 4.5 g

PICKLED VEGETABLES

Pickled Vegetables image

The same brine and spices are used for the cucumber, carrot, and beet variations, so it's easy to make a batch of pickled vegetables or just one kind-or one of each for a large crowd.

Provided by Martha Stewart

Categories Food & Cooking Seasonal Recipes Fall Recipes

Number Of Ingredients 18

Ingredients

1 teaspoon whole black peppercorns
1 teaspoon whole coriander seeds
4 fresh bay leaves
2 cups white vinegar
2 cups water
2 tablespoons sugar
Coarse salt
3 pounds Kirby cucumbers, trimmed and sliced into 1/8-inch-thick rounds or 1/2-inch-thick spears
Coarse salt
6 garlic cloves
9 dill sprigs
8 bunches (3 pounds) small carrots with stems, peeled, stems trimmed
4 serrano or jalapeno chiles
6 garlic cloves
12 medium red or golden beets (2 3/4 pounds), trimmed and scrubbed well
1 piece ginger (1 1/2 inches), peeled and sliced 1/8 inch thick
4 strips orange peel (4 inches each), preferably organic, washed well
1 habanero chile, thinly sliced

Steps:

To make the cucumber variation: Wash and sterilize 3 quart-size jars. Toss cucumbers with 3 tablespoons salt, and place in a colander set over a bowl. Refrigerate for 1 to 2 hours. Drain, rinse, and drain again. Divide cucumbers, garlic, and dill among jars. Divide pickling spices (recipe above) among jars. Bring pickling brine ingredients (recipe above) and 2 teaspoons salt to a boil in a medium saucepan, and pour over cucumbers. Let stand until cool. Cover, and refrigerate.
To make the carrot variation: Wash and sterilize 2 quart-size jars. Bring pickling brine ingredients (recipe above) and 1 tablespoon plus 1 1/2 teaspoons salt to a boil in a medium saucepan. Add carrots, and return to a boil. Divide carrots with liquid evenly between jars. Cut about a 2-inch slit into side of each chile. Divide chiles, garlic, and pickling spices (recipe above) evenly between jars. Let stand until cool. Cover, and refrigerate.
To make the beet variation: Wash and sterilize 2 quart-size jars and 1 half-quart-size jar. Preheat oven to 450 degrees. Wrap beets in parchment-lined foil. Bake until tender, about 1 hour. Let cool slightly, then rub off skins; discard. Cut beets into 3/4-inch-thick wedges, and divide evenly among jars. Divide ginger slices, orange peels, chile slices, and pickling spices (recipe above) evenly between jars. Bring pickling brine ingredients (recipe above) and 1 tablespoon plus 1 1/2 teaspoons salt to a boil in a medium saucepan, and pour over beets. Let stand until cool. Cover, and refrigerate.

CARROT AND CUCUMBER REFRIGERATOR PICKLES

Carrot and Cucumber Refrigerator Pickles image

Serve these easy pickled veggies alongside sandwiches or hamburgers and hot dogs.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 1 quart

Number Of Ingredients 9

Ingredients

2 cucumbers, ends trimmed, cut into 1/8-inch-thick rounds
4 carrots, peeled and cut into 1/8-inch-thick pieces
1/2 cup sugar
1 cup white-wine vinegar
1/2 cup water
1 1/2 teaspoons salt
1/2 teaspoon mustard seeds
1/2 teaspoon celery seeds
1/2 teaspoon whole black peppercorns

Steps:

In a large glass jar or bowl, arrange alternating layers of cucumbers and carrots. In a small saucepan, combine sugar, vinegar, the water, salt, mustard seeds, celery seeds, and peppercorns. Bring mixture to a boil over medium-high heat; cook, stirring constantly, just until sugar dissolves.
Remove from heat; pour mixture over vegetables, and let cool completely. Cover tightly, and refrigerate at least 24 hours before serving.