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.
- 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
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.
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%)