CUCUMBER AND CARROT PICKLE
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
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.
PICKLED CUCUMBER RAINBOW CARROT SLAW
Make and share this Pickled Cucumber Rainbow Carrot Slaw recipe from Food.com.
Provided by Food.com
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Using a julienne peeler, a peeler or grater, shred the cucumber and carrots into long strips.
- In a mixing bowl, combine the vinegar, sugar, mustard, coriander, black pepper and red pepper flakes. Whisk in the oil and toss with the carrots and cucumbers to coat.
- Garnish with the cilantro. Chill until ready to serve.
Nutrition Facts : Calories 69.5, Fat 3.8, SaturatedFat 0.3, Sodium 41.1, Carbohydrate 8.5, Fiber 1.8, Sugar 4.5, Protein 1
QUICK PICKLED ASIAN SLAW
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Toss the cabbage, cucumber and carrots together in a heatproof bowl, then set aside.
- Bring the vinegars, sugar and salt to a boil in a small saucepan. Pour the vinegar mixture over the cabbage mixture, tossing to make sure all the veggies are covered. Let sit for 15 minutes. Use the slaw to add flavor to your favorite Asian bowl or sandwich. Vegetables can be kept in their pickling liquid in the fridge for up to 2 weeks.
QUICK PICKLED CUCUMBERS
These surprisingly speedy pickled cucumber ribbons are delicious with any smoked fish, particularly salmon. Add some irresistible crunch to your dish
Provided by Sophie Godwin - Cookery writer
Categories Side dish
Time 30m
Yield serves 2, as a side
Number Of Ingredients 6
Steps:
- Toss the cucumber ribbons with the salt in a colander. Leave for 15 mins then squeeze out any excess moisture with your hands and pat the ribbons dry with a tea towel.
- Mix the other ingredients together in a small bowl then stir in the cucumber.
Nutrition Facts : Calories 70 calories, Fat 1 grams fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 2.5 milligram of sodium
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QUICK PICKLED CUCUMBERS, CARROTS, AND SHALLOTS RECIPE
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3.4/5 (34)Servings 1
- Bring vinegar, sugar, lime juice, salt, jalapeño, and 1/4 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Let cool 10 minutes.
- Place cucumbers, carrot, and shallots in a large bowl and add pickling liquid. Cover and chill at least 4 hours and up to 5 days. Serve with Korean Fried Chicken Wings (click for recipe).
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