Quick Cucumber Carrot Pickle
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.
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