Quick Carrot and Zucchini Pickles are fantastic on burgers, sandwiches, and wraps. They are also brilliant in salads and they are quick and easy to make.
The love of pickles is most certainly in my blood. I’m sure it has to do with my Latvian heritage, I've been eating pickles since the day I could chew. There are always dill pickles, gherkins, and all sorts of other pickled vegetables in my fridge at any given time. My pickle love is not just for European style pickles, I am also quite partial to Asian style quick pickles.
These quick carrot and zucchini pickles are spiralized. Really only for two reasons, it’s fun and they look great! Okay, there is another reason too. I'm a little addicted to the act of spiralizing, more so than eating raw zoodles. Pickling seemed a win win situation!
Originally these quick carrot and zucchini pickles were made as an alternative to coleslaw. Coleslaw? I can hear you questioning me and that is fair enough. I do enjoy coleslaw but I wanted something that was neither made from cabbage or creamy, but still had flavour and texture. The pickles were initially created for my chicken teriyaki burger recipe. Since then they have been a bit of a staple in the fridge. I love elevating this simple pickle with the addition of toasted sesame seeds and finely sliced spring (green) onion when serving.
The pickles were initially created for my chicken teriyaki burger recipe (coming soon I promise). Since then they have been a bit of a staple in the fridge. I love elevating these simple pickles with the addition of toasted sesame seeds and finely sliced spring (green) onion when serving.
As they are quick to pickle, if made in the morning they will be ready for lunch. I love the crunch and the sweet and sour tang of these quick carrot and zucchini pickles and I am sure that you will too.
Sara xxx
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Quick Carrot and Zucchini Pickles (spiralized)
Ingredients
- 1 carrot
- 2 zucchini
- 250 ml 1 cup water
- 220 grams 1 cup white sugar
- 250 ml 1 cup rice wine vinegar
- pinch of salt
Instructions
- Place water, sugar, vinegar and salt in a saucepan. Over a medium heat dissolve the sugar and bring to the boil. Remove from heat.
- Spiralize carrot and zucchini and place in a clean glass jar.
- Pour pickling mixture over the zucchini and carrot, making sure the mixture covers them completely.
- Leave the jar to cool for 3 – 4 hours and then place in the fridge. Leave pickles to chill for at least an hour before serving. Pickles can be kept in the fridge for a week.
Notes
Nutrition
Josie Michetti
Hello Sara
I also love anything pickled but I am a little confused with your ingredient lists . Have you doubled up on them
Shashi at Savory Spin
What a fantastic idea to pickle spiralized veggies - I usually chop mine up - but this is so much prettier!
Sara
I am normally a chopper as well, but felt like a bit of a change.
Nicola @ Happy Healthy Motivated
This totally reminds me of a pickled carrot salad I had in India. It was beyond delicious and I bet your recipe is, too! Definitely going to try it.
Sara
I bet the one you had in India had a lovely spice to it as well.
Amy | The Cook Report
I love making quick pickles, these one look awesome!
Sara
Thanks so much Amy, they were a big hit with the family.
Bintu - Recipes From A Pantry
The fashion for spiralized vegetables is great as it can cut down on your carbs if you want to and gets extra vegetables in your diet.
Sara
Plus they are so much fun to eat!
Jagruti
Your quick carrot and zucchini pickle is familiar to me except I haven't used zucchini before, thanks for sharing
Sara
Daikon is what I would normally use for these pickles with the carrot. Felt like chaging it up a bit 😉