Carrot Cucumber Pickle
Delicious Carrot Cucumber Pickle.
- Total Time: 1 Hour, 30 Minutes
- Yield: 3 cups
Ingredients
- 1 cup water
- 3/4 cup rice vinegar
- 1-1/2 tbsp sugar
- 1/2 tsp Sea Salt Adjustable Grinder
- dash Ground White Pepper
- 2 cup shredded carrots
- 1 cup shredded, unpeeled cucumber
Directions
- Combine water, vinegar, sugar, sea salt and white pepper in a sauce pan. Bring to a boil over medium-high heat; cool to room temperature.
- Place carrots and cucumbers in a mixing bowl; stir in cooled vinegar mixture. Marinate for one hour. Drain vegetables thoroughly.
- Store in a sealed container in the refrigerator for up to 2 weeks.
