Quick Pickled Cucumbers, Carrots, and Shallots

Name: Quick Pickled Cucumbers, Carrots, and Shallots
Ingredients: 2 cups unseasoned rice vinegar; 1/2 cup sugar; 2 tablespoons fresh lime juice; 2 tablespoons kosher salt; 1 red jalapeño, with seeds, thinly sliced crosswise; 4 kirby cucumbers, sliced 1/4" thick; 1 large yellow or orange carrot, peeled, thinly sliced on a diagonal; 2 medium shallots, thinly sliced into rings

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Servings: 1

Author : Paula Disbrowe

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Quick Pickled Cucumbers, Carrots, and Shallots

Ingredients

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2 cups unseasoned rice vinegar1/2 cup sugar2 tablespoons fresh lime juice2 tablespoons kosher salt1 red jalapeño, with seeds, thinly sliced crosswise4 kirby cucumbers, sliced 1/4" thick1 large yellow or orange carrot, peeled, thinly sliced on a diagonal2 medium shallots, thinly sliced into rings

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Instructions

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Step 1

Bring vinegar, sugar, lime juice, salt, jalapeño, and 1/4 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Let cool 10 minutes.

Step 2

Place cucumbers, carrot, and shallots in a large bowl and add pickling liquid. Cover and chill at least 4 hours and up to 5 days. Serve with Korean Fried Chicken Wings (click for recipe).