Quick Cabbage And Carrot Pickle Food

CUCUMBER AND CARROT PICKLE

Cucumber and Carrot Pickle image

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.

Provided by Food Network Kitchen

Time 30m

Yield 2 cups

Number Of Ingredients 7

Ingredients

Kosher salt
2 shallots, thinly sliced crosswise and separated into rings
1 cucumber, thinly sliced
1 medium carrot, thinly sliced
1/4 cup rice wine vinegar
2 tablespoons sugar
1 red Thai chile, stemmed and thinly sliced

Steps:

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.

QUICK CABBAGE AND CARROT PICKLE

Quick Cabbage and Carrot Pickle image

Categories Microwave Side Vegetarian Quick & Easy Carrot Cabbage Gourmet Fat Free Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 4 cups

Number Of Ingredients 5

Ingredients

3 cups thinly sliced cabbage
1 carrot, cut into julienne strips
1 tablespoon salt
1/2 cup distilled white vinegar
2 tablespoons sugar

Steps:

In a 9-inch-square microwave-safe baking dish combine the cabbage, the carrot, 2 teaspoons of the salt, and 4 cups water, cover the mixture with microwave-safe plastic wrap, leaving one corner uncovered, and microwave it at high power (100%) for 5 minutes. Drain the vegetables and transfer them to a bowl of ice and cold water to stop the cooking. Drain the vegetables, pat them dry between several thicknesses of paper towels, and transfer them to a bowl. In a small bowl stir together the vinegar, the remaining 1 teaspoon salt, and the sugar until the sugar is dissolved, pour the liquid over the vegetables, and chill the mixture, stirring occasionally, for 20 minutes. Serve the pickled vegetables with fried chicken or grilled meats.

QUICK CABBAGE AND CARROT PICKLE

Quick Cabbage and Carrot Pickle image

Make and share this Quick Cabbage and Carrot Pickle recipe from Food.com.

Provided by dicentra

Categories Greens

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

3 cups thinly sliced cabbage
1 carrot, cut into julienne strips
1 tablespoon salt
1/2 cup distilled white vinegar
2 tablespoons sugar

Steps:

In a 9-inch-square microwave-safe baking dish combine the cabbage, the carrot, 2 teaspoons of the salt, and 4 cups water, cover the mixture with microwave-safe plastic wrap, leaving one corner uncovered, and microwave it at high power (100%) for 5 minutes.
Drain the vegetables and transfer them to a bowl of ice and cold water to stop the cooking.
Drain the vegetables, pat them dry between several thicknesses of paper towels, and transfer them to a bowl. In a small bowl stir together the vinegar, the remaining 1 teaspoon salt, and the sugar until the sugar is dissolved, pour the liquid over the vegetables, and chill the mixture, stirring occasionally, for 20 minutes.
Serve the pickled vegetables with fried chicken or grilled meats.

Nutrition Facts : Calories 48.6, Fat 0.1, Sodium 1764.7, Carbohydrate 10.7, Fiber 1.6, Sugar 8.9, Protein 0.9

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