Pickled Chillied Carrot & Cucumber

First, I love vinegar. Second, I love pickles. Third, I love pickles in pork belly bao buns. These are quick to make—not too sharp, not too sweet, and with a touch of heat.

Pickled Chillied Carrot & Cucumber
Pickled Chillied Carrot & Cucumber

Hands-on Time 15 minutes

Marinating Time + 1 hour

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Ingredients

  • 1 cucumber

  • 2 small carrots (or 1 large carrot)

  • 1 red chilli

  • 200ml white wine vinegar

  • 200ml water

  • 4 tbsp caster sugar

  • Sea salt flakes

Equipment

  • Vegetable peeler (and julienne peeler, if available)

  • Knife

  • Chopping board

  • 2 bowls

  • Spoon

Method

1. Prepare the Vegetables

  • Peel the cucumber and slice into very thin circles. Set aside.

  • Peel the carrots. Use a julienne peeler to create fine strips, or slice thinly with a knife. Set aside.

  • Halve and finely slice the red chilli.

2. Make the Pickling Liquid

  • Divide the white wine vinegar, water, and sugar evenly between two bowls.

  • Add a generous pinch of sea salt flakes to each bowl and stir until the sugar and salt dissolve.

3. Marinate the Vegetables

  • Add the cucumber and half the sliced chilli to one bowl.

  • Add the carrot and the remaining chilli to the other bowl.

  • Stir to ensure the vegetables are evenly coated in the pickling liquid.

4. Pickle and Serve

  • Let the vegetables marinate for at least 1 hour, or preferably overnight, for the best flavour.

Tip

  • For a spicier kick, leave the seeds in the chilli when slicing. For a milder version, remove the seeds before adding to the pickling liquid.

Enjoy!

Related Recipes:

Bao Buns

Char Siu Pork Belly

Pickled Chillied Carrot & Cucumber
Pickled Chillied Carrot & Cucumber