Tangy Cucumber & Carrot Pickle is to satisfy appetite for Malaysian pickles. Although it needs at least a day to pickle, however, has a very easy and quick recipe as most pickles take a long time in preparing the raw ingredients.
Halve cucumbers lengthwise, leaving skin on and remove soft core. Cut into 3.5cm juliennes.
Mix 1 tsp salt into cucumbers, set aside for 15 mins. Then squeeze to extract as much juice as possible.
Cut carrots into 3.5cm juliennes and set aside.
Heat oil in a deep pan or wok and sautee ginger and mustard seeds till mustard seeds pop.
Stir in turmeric and chilli powders, then add in cucumbers, carrots, sugar and salt and sautee for a further 2 mins.
Take care not to overcook.
Turn off heat, add vinegar and mix well.
Cook in pan or wok, then bottle pickle. Serve only after pickling overnite.
300g Cucumbers
1 tsp Salt for Cucumbers
100g Carrots
2 tbsp Vegetable Oil
4 Thin Slices Ginger, Julienned
½ tsp Mustard Seeds
1 tsp Turmeric Powder
½ tsp Chilli Powder
½ tsp Sugar
¼ tsp Salt
2 tbsp Chinese Rice Vinegar