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

Quick Pickled Cucumbers, Carrots, and Shallots Recipe

Quick Pickled Cucumbers, Carrots, and Shallots

rice vinegar

sugar

lime juice

salt

red jalapeño,

kirby cucumbers, sliced 1/4" thick

large yellow or orange carrot, peeled, thinly sliced on a diagonal

shallots,

Bon Appétit

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.

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).

Quick Pickled Cucumbers, Carrots, and Shallots

Servings: 1

Author : Paula Disbrowe

Ingredients

Instructions

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