If you’re looking for a vibrant, flavorful pickle recipe, this Cucumber, Carrot, Onion, and Potato Pickle is a must-try. Combining crunchy cucumber and carrots with tender potatoes and pungent onions, this pickle offers a wonderful balance of textures and flavors. The pickling brine is infused with aromatic spices like mustard seeds, coriander, and turmeric, giving this pickle a tangy, slightly spicy kick. It’s perfect as a side dish for sandwiches, grilled meats, or as a tangy snack.
- Ingredients
Vegetables:
- 1 cup cucumber, sliced into sticks
- 1 cup carrots, sliced into sticks
- 1 large potato, boiled, peeled, and sliced
- 1 medium onion, thinly sliced
Pickling Brine:
- 1 ½ cups white vinegar (or apple cider vinegar for a sweeter taste)
- 1 cup water
- 1/4 cup sugar
- 2 tablespoons salt
- 1 teaspoon mustard seeds
- 1 teaspoon fennel seeds (optional)
- 1 teaspoon coriander seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon black peppercorns
- 2 bay leaves
- 1 teaspoon red pepper flakes (optional, for spiciness)
- 2 cloves garlic, thinly sliced
Instructions
- Prepare the Vegetables: Slice the cucumbers and carrots into sticks, about 2-3 inches long. Boil the potato until tender, peel, and slice into rounds. Thinly slice the onion. Place all the prepared vegetables in a large, clean jar or container that can be sealed.
- Make the Pickling Brine: In a medium saucepan, mix together the vinegar, water, sugar, and salt. Incorporate the mustard seeds, fennel seeds (if desired), coriander seeds, turmeric powder, black peppercorns, bay leaves, red pepper flakes (if included), and sliced garlic. Heat the mixture over medium heat, stirring occasionally, until it reaches a boil and the sugar and salt have fully dissolved.
- Pour the Brine Over the Vegetables: Once the pickling brine has come to a boil and the sugar and salt are dissolved, remove it from the heat. Carefully pour the hot brine over the prepared vegetables in the jar, making sure all the vegetables are submerged.
- Pickling and Storing: Once cooled, seal the jar or container and refrigerate the pickle for at least 24 hours to let the flavors develop. For best results, let it sit for 2-3 days before serving.
- Serve: Serve this tangy vegetable pickle alongside your favorite sandwiches, grilled meats, or as a zesty side to any meal.
Conclusion:
This Cucumber, Carrot, Onion, and Potato Pickle is a vibrant and flavorful addition to your meals. The tangy, aromatic brine perfectly complements the crisp veggies and tender potatoes, while the optional red pepper flakes add a spicy kick. Whether you’re enjoying it with a sandwich or as a snack, this pickle is both refreshing and satisfying.
Tangy Cucumber, Carrot, Onion, and Potato Pickle
Cucumber, Carrot, Onion, and Potato Pickle is atangy, spicy, and aromatic pickle that combines crunchy vegetables and tenderpotatoes in a flavorful brine. Perfect for enhancing any meal.
Ingredients
- 1 ½ cups white vinegar or apple cider vinegar for a sweeter taste
- 1 cup water
- 1/4 cup sugar
- 2 tablespoons salt
- 1 teaspoon mustard seeds
- 1 teaspoon fennel seeds optional
- 1 teaspoon coriander seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon black peppercorns
- 2 bay leaves
- 1 teaspoon red pepper flakes optional, for spiciness
- 2 cloves garlic thinly sliced
Instructions
- Prepare the Vegetables: Slice the cucumbers and carrots into sticks, about 2-3 inches long. Boil the potato until tender, peel, and slice into rounds. Thinly slice the onion. Place all the prepared vegetables in a large, clean jar or container that can be sealed.
- Make the Pickling Brine: In a medium saucepan, mix together the vinegar, water, sugar, and salt. Incorporate the mustard seeds, fennel seeds (if desired), coriander seeds, turmeric powder, black peppercorns, bay leaves, red pepper flakes (if included), and sliced garlic. Heat the mixture over medium heat, stirring occasionally, until it reaches a boil and the sugar and salt have fully dissolved.
- Pour the Brine Over the Vegetables: Once the pickling brine has come to a boil and the sugar and salt are dissolved, remove it from the heat. Carefully pour the hot brine over the prepared vegetables in the jar, making sure all the vegetables are submerged.
- Pickling and Storing: Once cooled, seal the jar or container and refrigerate the pickle for at least 24 hours to let the flavors develop. For best results, let it sit for 2-3 days before serving.
- Serve: Serve this tangy vegetable pickle alongside your favorite sandwiches, grilled meats, or as a zesty side to any meal.