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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


  • 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%)