Cucumber And Carrot Pickle Food

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.

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.

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