Description
A quick pickle recipe featuring cucumber, carrot, red onion, and bell pepper in a vibrant, tangy brine infused with turmeric and fresh ginger for a complex flavor.
Ingredients
Scale
- 300 g (1 large) English cucumber, thinly sliced
- 150 g (1 medium) carrot, peeled and thinly sliced or julienned
- 100 g (0.5 small) red onion, thinly sliced
- 100 g (0.5 medium) yellow bell pepper, thinly sliced
- 240 mL (1 cup) white vinegar (5% acidity)
- 240 mL (1 cup) filtered water
- 50 g (0.25 cup) granulated sugar
- 10 g (1.5 teaspoons) fine sea salt
- 20 g (1 large thumb) fresh ginger, peeled and thinly sliced
- 5 g (1 teaspoon) ground turmeric
- 2 whole star anise pods
- 2.5 g (0.5 teaspoon) red chili flakes, optional
- 10 g (0.25 cup) fresh cilantro, finely chopped, for garnish
Instructions
- Prepare Vegetables: In a large heatproof bowl or a clean 1-liter jar, combine the thinly sliced cucumber, carrot, red onion, and yellow bell pepper. Toss vegetables gently to mix.
- Make the Golden Infusion Brine: In a small saucepan, combine the white vinegar, filtered water, granulated sugar, fine sea salt, fresh ginger, ground turmeric, star anise pods, and red chili flakes. Bring to a boil over medium-high heat, stirring until sugar and salt dissolve. Reduce heat and simmer for 2 minutes.
- Combine and Infuse: Carefully pour the hot brine over the vegetables, ensuring all are submerged. If using a bowl, place a heatproof plate on top to keep vegetables submerged.
- Cool and Chill: Let the pickles cool completely at room temperature (1-2 hours). Cover tightly and refrigerate for at least 2 hours, preferably overnight, for flavors to fully develop.
- Serve and Garnish: Transfer pickles to a serving dish using tongs or a slotted spoon. Garnish generously with fresh cilantro just before serving.
Notes
Slice all vegetables very thinly for efficient quick pickling. Use English cucumbers, as regular cucumbers often have too many seeds and high water content, leading to soggy pickles. Refrigerate overnight for the best flavor development and texture.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Quick Pickling
- Cuisine: General
Nutrition
- Serving Size: 120 g
- Calories: 45 calories
- Sugar: 8 g
- Sodium: 380 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: quick pickle, easy side dish, turmeric ginger, cucumber carrot, vegetarian, no-canning, tangy, crisp