Pickled Cucumbers and Carrots

April 25, 2011

in Canning, Curing, Pickling,Recipes,Uncategorized,Veggies

By Riki Shore
Pickled Cucumbers and Carrots

Here are two versatile pickle recipes that adults and kids alike will enjoy. These are great in salads, added to a charcuterie plate or just for snacking. Enjoy!

These cucumber pickles are adapted from David Chang’s Momofuku cookbook.

1/2 Hothouse cucumber, or 1 medium cucumber, rinsed well
1 cup water
1/2 cup rice wine vinegar
6 tablespoons sugar
2 1/4 teaspoons Kosher salt

1. Thinly slice the cucumber and place in a sterilized jar.

2. Heat the remaining ingredients in a heavy-bottomed saucepan and simmer two minutes. Pour the brine over the sliced cucumbers. Cover the jar with a tightly fitting lid, let cool to room temperature, and refrigerate. These pickles can be eaten 1 – 2 hours after they are made and they keep for about a week.

I made this recipe from Thomas Keller’s Ad Hoc at Home cookbook and just loved it. These carrot pickles are delicious on a cheese and charcuterie plate, especially with Finocchiona salami and crisp white wine. They are also terrific in a salad with a garlicky, creamy dressing.

1 cup champagne vinegar
1/2 cup sugar
1/2 cup water
1/2 teaspoon curry powder
1/4 jalapeno pepper, seeds removed
1 cup baby carrots, sliced in half lengthwise

1. Place all ingredients in a small heavy-bottomed pot. Cover, bring to a boil, then simmer 2 minutes.

2. Remove from the heat and carefully pour carrots and pickling liquid into a sterilized jar. Cover the jar with a tightly fitting lid, let cool to room temperature, and refrigerate. These pickles can be eaten the day after they are made and they keep for up to 2 weeks.

 

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