BETA
Cucumber & Carrot Quick Pickle
Crunchy cucumber, slender carrot batons and shallot in a lightly sweet rice-vinegar dressing with a little fresh chili.
35 minutes · Easy · 4 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Cucumber300 g
- Carrot150 g
- Shallot40 g
- Fresh red chili5 g
- Rice vinegar3 tbsp
- Water45 ml
- Sugar2 tsp
- Salt0.25 tsp
Quantities describe recipe usage, not package sizes.
Allergen notes
No common allergens in the listed ingredients; check the vinegar label if needed.
Method
Cut the vegetables
Wash the cucumber, carrot and chili. Halve the cucumber lengthways, scoop out any very watery seeds and cut into 5 mm half-moons. Peel the carrot and cut into matchsticks about 2 mm thick. Peel and thinly slice the shallot. Remove the chili seeds and finely slice the flesh; wash your hands afterwards.
Make the dressing
Warm the water, vinegar, sugar and salt in a small saucepan for 1–2 minutes, stirring just until the sugar dissolves. Transfer to a wide bowl and let cool for 5 minutes.
Chill briefly and serve
Toss all the vegetables with the dressing. Cover and refrigerate for 20 minutes, tossing once halfway through. Divide into four small starter bowls, spooning a little dressing over each. This is a fresh refrigerator pickle, not a canned or shelf-stable preserve; keep leftovers refrigerated and use within 2 days.
Choose unseasoned rice vinegar. Seasoned sushi vinegar already contains sugar and salt and changes the balance.
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