Pickled Carrots and Cucumber
These easy pickled carrots and cucumber are crisp, flavorful, and ideal for meal prep, banh mi sandwiches, or healthy snacking.
Ingredients
- 1 medium carrot peeled
- 1 small English cucumber (or 2 Persian cucumbers), ends trimmed
- 1/2 cup rice vinegar
- 1/4 cup water
- 1 tbsp honey
- 1 tbsp soy sauce (regular or low sodium)
- 1/2 tsp toasted sesame oil (optional)
- 1 small garlic clove smashed
- 1 slice fresh ginger (about ¼ inch thick) or 1 tsp jarred minced ginger
- 1/2 tsp red pepper flakes (optional)
Instructions
- Use a vegetable peeler or mandoline to shave the carrot and cucumber into long, thin ribbons. Place the shaved vegetables into a medium bowl or a clean 12–16 oz jar.1 medium carrot, 1 small English cucumber
- In a separate bowl or measuring cup, whisk together the rice vinegar, water, honey, and soy sauce until the honey is fully dissolved. Stir in the sesame oil, garlic, ginger, and red pepper flakes if using.1/2 cup rice vinegar, 1/4 cup water, 1 tbsp honey, 1 tbsp soy sauce, 1/2 tsp toasted sesame oil, 1 small garlic clove, 1 slice fresh ginger, 1/2 tsp red pepper flakes
- Pour the brine over the shaved vegetables, making sure they are fully submerged. Let sit at room temperature for at least 30 minutes, or refrigerate for at least 2 hours for deeper flavor.
Notes
- For crunchier pickles, pat cucumbers dry before adding the brine.
- Adjust honey and soy sauce to taste for sweeter or saltier pickles.
- Let pickles marinate overnight for best flavor development.
- Use a glass jar for storage to preserve flavor and freshness.
- Great as a topping for sandwiches, bowls, and salads.
- Can be made ahead and stored refrigerated up to 5 days.
Nutrition
Serving: 4servings | Calories: 47kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 143mg | Potassium: 179mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2676IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 0.4mg