Tuesday, November 13, 2012

Pickled Cucumber and Carrot

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I still have some recipes baking with muesli. However today feel like sharing this easy pickled with cucumber and carrot.

Cucumber sold at my place is not cheap. When it is on sale in can be 4-5 times cheaper! What to do with those fresh cucumber? For me, the best way is to make pickled.

I used to make this pickled as condiment to go with my meals. I enjoy it very much especially having them with sambal and fried food. It can be kept well in fridge for 1-2 weeks. Do remember to use clean utensil every time you dish out from the container. While getting the vegetable ready it is advisable to prepare the syrup in advance (30 minutes ahead) and leave to cool before adding the vegetables.

1/2 cup rice vinegar
1/2 cup sugar
Few small chilies (thinly sliced)
*More if prefer spicy
*I can taste the heat of thinly sliced chilies. Just halfed the chilies if you prefer dish out when you eat.

3 medium cucumbers
1 small carrot
2 big chilies
1 big onion (I used white onion. Bombay onion is better)
2-3 tsp salt

1. Remove seeds from big chillies. Cut diagonal into strips. Leave aside.

2. Add vinegar and sugar in a pot. Bring to boil and stir occasionally till sugar melt.

3. Off the heat, add in small and strips chilies and leave to cool completely.

4. Peel the cucumber. Cut length wise into half. Then further divide into quarter. With a knife remove seeds by running blade from one side to other side. Cut diagonal into thin slices. Slice till all finish.
* not need to be very thin as you can taste its crunch after pickled.

5. Sprinkle about 2 teaspoons salt into cucumber slices bowl. Mix with hands till all well combine. Keep aside for about 5 minutes for the salt to extract excess water from cucumber.

6. While waiting for cucumber do the same for carrot and onion.

7. Squeeze all the salty juice out. Rinse (with drinking water) and squeeze again (I rinse for one more time and squeeze again). Do the same for carrot and onion.
*Taste it. It should not be too salty.

8. Toss all the squeezed vegetables into the cool vinegar mixture. Keep into container with lid on. Keep in fridge and best to enjoy after an hour.

To all Hindu friends and readers, wishing all a very Happy Deepavali!


  1. I can easily have 3 bowls of rice with this pickled cucumber, hehe... :p

  2. Viv,
    This is a very inviting pickled.
    Am craving for some now..LOL

  3. I like to prepare this simply pickled too, especially serve with meat .

  4. Very colourful and really perks up the appetite!

  5. never made pickles before but i do enjoy eating them occasionally! good with curry i think!

  6. Oh my, if I open a jar of this pickle, you better stop me! I love pickles! Pickles are very addictive to me!


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