Cucumber & Carrot Pickle

  

A simple and easy pickle that you might have tasted in a Chinese restaurant. In Indian restaurants, as soon as we sit in a table, they serve papads. Similarly in Chinese restaurants, they serve this pickle or kimchi. This pickle is spicy, sweet and salty. All three flavours in one dish.




This is the recipe which was selected in a new program 'Cook with Me' by 'Our Kitchen' (a group in Face book) for this month. This is a group of bloggers and non-bloggers who share a passion for cooking. If you want to join this group, just click on 'Join Group' and be a part of sharing and learning new recipes.
Click here 'Our Kitchen' to know more.  

Ingredients 

2 Cucumber (medium)
2 Carrot (medium)
1/2 cup Vinegar
Salt to taste
1/2 cup Sugar
2 - 3 Fresh Red chilli or Green chilli (cut into thin slices, diagonally)
1 cup Water


Method 

• Wash, cut cucumbers and carrots into thin slices of any shape of your choice. (You can cut into long slices)
• Heat water, sugar, red chilli and salt in a non stick pan.
• When sugar is completely dissolved, turn off the heat.
• Now add cucumber and carrot slices into it.
• Add vinegar and mix well.
• Let it cool down completely.
• Once cooled, transfer it into a sterilised jar. Keep it in the kitchen counter for about 6 hours.
• Later place them in the fridge and serve it with any Chinese dish or enjoy it just like that. 

Note: 

1. Maturing time for this pickle is 6 hours. So serve it after 6 hours. 
2. It will stay good for 4 days. But make sure to keep it in the fridge.

Thanks for visiting

Happy Cooking!!