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.
Hands-on Time 15 minutes
Marinating Time + 1 hour
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!
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