Yields Makes 3 cups (serving size: 1/4 cup) Active Time 15 mins Total (including cooling and chilling) Time 4 hrs 45 mins Total Time 5 hrs
AuthorRobert Edwards, Oakland, California

Robert Edwards of Oakland likes the American touch of a tart pickle on the side as a counterpoint to the richness and spice of his Ghanaian Peanut and Spice Lamb Skewers (Yaazzi). It's great with fried chicken sandwiches and burgers too.

How to Make It

Step 1
1

In a large saucepan, bring vinegar to a boil. Remove from heat and add remaining ingredients except pepper. Let stand, covered, 10 minutes. Drain. Season vegetables to taste with pepper.

Step 2
2

Let pickle cool, then chill, covered, at least 4 hours.

3

Make ahead: Up to 3 days, chilled.

Ingredients

 3 cups seasoned rice vinegar
 1 English cucumber, cut in half lengthwise, then thinly sliced crosswise
 1/2 medium red onion, thinly sliced lengthwise
 1 large carrot, peeled, then cut into ribbons with a vegetable peeler
 1 jalapeño chile, cut in half lengthwise, seeded if you like, and thinly sliced crosswise
  About 1/4 tsp. freshly ground pepper

Directions

Step 1
1

In a large saucepan, bring vinegar to a boil. Remove from heat and add remaining ingredients except pepper. Let stand, covered, 10 minutes. Drain. Season vegetables to taste with pepper.

Step 2
2

Let pickle cool, then chill, covered, at least 4 hours.

3

Make ahead: Up to 3 days, chilled.

Quick Cucumber Carrot Pickle