Quick Ginger Garlic Pickled Cucumber & Carrots Recipe Is What You'll Crave by Donna John


Quick Ginger Garlic Pickled Cucumber & Carrots Recipe Is What You'll Crave

When I'm out running errands, I usually plan where I go based on what I'm craving for lunch. The other day it was a club sandwich, which I ate at a new deli I found in the area. The deli served these homemade pickled cucumbers and carrots that were flavored with ginger and garlic. Delish!

These pickles taste very similar to those homemade deli pickles – and they are super easy to make. The ingredients needed for this homemade pickled cucumber recipe are cucumbers, carrots, garlic, fresh ginger root, seasoned rice wine vinegar, honey, kosher salt and black pepper. The sliced carrots and cucumbers are put into a quart canning jar along with the minced ginger and garlic. The vinegar, water, honey, salt and pepper are heated to a boil on the stovetop, then poured over the vegetables in the jar. Seal and let it sit for at least 30 minutes.

Keep in mind that the longer you let the cucumbers and carrots sit, the more pickled they become and absorb more flavor. Serve these Asian-inspired pickled vegetables as a side dish with sandwiches, barbecued meats, grilled chicken, fried chicken or whatever you enjoy eating something sour with. They would make a great gift hostess gift or holiday food gift.

Cuisine: American
Prep Time: 15 minutes plus time to pickle
Cook Time: 5 minutes
Total Time: 20 minutes plus time to pickle
Servings: Makes 1 quart

Ingredients

  • 1 cucumber, thinly sliced
  • 1 carrot, thinly sliced
  • 2 cloves garlic, minced or pressed
  • 1 piece fresh ginger (about 1 inch), peeled and minced
  • 1/3 cup seasoned rice wine vinegar
  • 1/3 cup water
  • 1 teaspoon honey
  • 1 teaspoon kosher salt
  • black pepper, to taste

Here's how to make it: 

  1. Put the sliced cucumbers, carrots, garlic and ginger into a quart mason jar with a lid. 
  2. Combine the vinegar, water, honey, salt and black pepper, to taste, in a saucepot. Bring to a boil and then immediately turn off the heat. Pour the liquid over the vegetables in the jar. Seal. Let it sit at least 1 hour before eating. 

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Mason Jars
Mason Jars $5 & Up
Saucepots
Saucepots $10 & Up
Salt
Salt $1 & Up
Honey
Honey $4 & Up

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Elisa Schmitz
Mmm. So refreshing, especially when served with a sandwich to give it that extra flavor punch (and crunch). Love this idea!

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