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Quick Cucumber Carrot Pickle

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

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.

su- Quick Cucumber-Carrot-Pickle Slaw

 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
Step 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

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


Make ahead: Up to 3 days, chilled.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 14Calories from Fat 1
% Daily Value *
Total Fat 0.0g0%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 88mg4%
Total Carbohydrate 3.4g2%

Dietary Fiber 0.5g2%
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.