Simple Carrot and Cucumber Pickle

“A fresh tasting sweet, tangy and crisp simple carrot and cucumber pickle that’s a perfect accompaniment to any main.”

This fresh tasting simple carrot and cucumber pickle is a perfect accompaniment to almost any main. The balance of apple cider vinegar, sugar and salt adds a gorgeous sweet, savoury and tart taste that enhances the natural flavours of the vegetables. 

What I love about this simple carrot and cucumber pickle is that it takes no time at all to prepare, and once marinated, it turns into a satisfying side to most dishes. 

I hope you love this simple pickled carrot and cucumber salad. It’s deliciously crisp, perfectly tangy, easy to make and SO SO tasty!


Ingredients

  • 200g carrots, sliced lengthways
  • 40g (1) shallot, sliced thinly 
  • 100g mini cucumber, sliced lengthways
  • 1 red chilli, deseeded and chopped finely
  • 6 tbsp apple cider vinegar
  • 3 tbsp sugar 
  • 1 tsp sea salt

(* 1 Tsp = 5ml, 1 Tbsp = 15 ml, 1 Cup = 250 ml)

How to make Simple Carrot and Cucumber Pickle

  1. Slice the carrots and mini cucumbers into thin length way strips. Slice the shallot and red chilli thinly.

2. Mix together the apple cider vinegar, sugar and salt until completely dissolved.


3. Into a sterile pickling jar add the strips of carrot and mini cucumber along with the sliced shallots and red chilli. Pour the pickling brine into the jar and close the lid.


4. Gently move the jar around to make sure the brine is touching all the vegetables.


5. Leave the jar at room temperature for up to 2-3 hours and then move to the fridge. For optimal taste chill the pickle for 30-60 minutes before serving.


Additional Tips

Slicing the vegetables

The readiness of the pickle will vary depending on the thickness of the vegetables. The thinner you make the carrot and cucumber strips the easier it will be for the marinade to permeate. I used a vegetable peeler to get thin even strips, though a mandolin slicer would work just as well. Just remember to wear some cut resistant gloves if you do.

Pickling time

The flavours will deepen and intensify the longer you allow the vegetables to pickle. The best flavours are achieved after 24 hours.


How to store

You can store the carrot and cucumber pickle in the fridge for 3 weeks, at least. This dish is not freezer friendly.


Other VEGAN dishes that you could try

Are you enjoying this simple carrot and cucumber pickle recipe so far? Why not check out some of these other vegan recipes!

Vegan Green Lentil and Spinach Curry

Keralan Dhal Curry

Comforting Winter Vegetable Curry


Like what you are reading?

If you love this recipe, why not check out my other recipes. Be sure to subscribe to my newsletter for the latest recipes and follow along on FacebookInstagram and Pinterest!


Simple Carrot and Cucumber Pickle

A fresh tasting sweet, tangy and crisp simple carrot and cucumber pickle that’s a perfect accompaniment to any main.
AuthorGeorge Alexander
PREP TIME10 minutes
TOTAL TIME2 hours 10 minutes
Servings4 servings
CourseSalad Side Dish
CuisineBritish Gluten-Free Indian Vegan
KeywordCarrot Pickle Pickled Vegetable
Calories72 kcal

Ingredients

  • 200 g carrots (sliced lengthways)
  • 40 g (1) shallot (sliced thinly)
  • 100 g mini cucumber (sliced lengthways)
  • 1 red chilli (deseeded and chopped finely)
  • 6 tbsp apple cider vinegar
  • 3 tbsp sugar
  • 1 tsp sea salt

Instructions

  • Slice the carrots and mini cucumbers into thin length way strips. Slice the shallot and red chilli thinly.
  • Mix together the apple cider vinegar, sugar and salt until completely dissolved.
  • Into a sterile pickling jar add the strips of carrot and mini cucumber along with the sliced shallots and red chilli. Pour the pickling brine into the jar and close the lid.
  • Gently move the jar around to make sure the brine is touching all the vegetables.
  • Leave the jar at room temperature for up to 2-3 hours and then move to the fridge. For optimal taste chill the pickle for 30-60 minutes before serving.

Nutrition

Calories: 72kcal (4%) Carbohydrates: 18g (6%) Protein: 1g (2%) Sodium: 914mg (40%) Potassium: 230mg (7%) Fiber: 2g (8%) Sugar: 14g (16%) Vitamin A: 421IU (8%) Vitamin C: 32mg (39%) Calcium: 21mg (2%) Iron: 2mg (11%)

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #_pestleandspice

Be sure to subscribe to my newsletter for the latest recipes and follow along on FacebookInstagram and Pinterest!


SIMILAIR RECIPES

Tomato Kachumber (Fresh Tomato Salsa)
This homemade Tomato Kachumber is fresh, zesty, and so so easy to …
Grilled Okra Skewers
These grilled okra skewers are spiced simply with whole cumin seeds, chilli …
Keralan Dhal Curry
Creamy as well as savoury, this keralan dhal curry evokes a sense …

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this Recipe




*