A quick appetizer of cold-pickled carrots and cucumbers
Votes: 1
Time: 30 min plus marinating time
These quick Indonesian-style pickled vegetables can be served as a salad with grilled meat, poultry, or fish. Cucumbers and carrots are thinly sliced and, along with shallot rings, steeped in boiling water for a few minutes to give the vegetables a crispy, yet soft texture. Then, they are thoroughly dried and marinated in a Thai chili pepper marinade. After 10 minutes, the pickled vegetables are ready to serve, enjoying their tart, sweet, and spicy flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 shallots, thinly sliced
- 1 cucumber, thinly sliced
- 1 medium carrot, thinly sliced
- 1/4 tbsp. rice vinegar
- 2 tablespoons of sugar
- 1 Thai chili, stemmed and thinly sliced
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Recipes with similar ingredients: carrot, shallots, cucumbers, chili pepper, rice vinegar
Cooking the dish according to the recipe:
- Bring 3 cups of water to a boil. In a medium heatproof bowl, combine the shallot, cucumber, carrot, and 1 tablespoon of salt. Carefully pour boiling water over the vegetables. Stir to distribute evenly, then let sit for 20 minutes.
- Drain the vegetables in a colander, pressing them to remove excess liquid, then transfer them to a bowl. Add the vinegar, sugar, chili, and the remaining 1 teaspoon of salt. Stir until the sugar and salt dissolve, then refrigerate until ready to use, at least 10 minutes and up to 1 hour.
Exit: 2 tbsp.
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