Pickled Cucumber & Carrot

Pickled Cucumber & Carrot

I received a lot of advice to create this recipe with various vegetables so here is my new and improved version.


Vinegar (or rice vinegar)
1 cup (200 ml)
2 cups (400 ml)
Sugar (preferably soft light brown sugar)
70 g
1 tablespoon
Whole peppercorns
Bay leaves
Chili pepper (seeds removed)
Your choice of vegetables
an appropriate amount


1. Wash and chop the vegetables. If using a jar for pickling, it's probably better to cut them into sticks.
2. Place all of the ingredients except for the vegetables into a pot. Turn on the heat for a short time to cool. Parboil the tougher vegetables (carrots, daikon radish, etc.) briefly.
3. Place the cut vegetables into the jar and pour in the cooled pickle sauce. Seal with a lid.
4. Chill in the refrigerator and allow to pickle overnight, then enjoy (Try to consume them within 1 week).
5. Taking the advice of others, in addition to cucumbers and carrots, I pickled cherry tomatoes, bell peppers, celery, and purple onion.

Story Behind this Recipe

I made these because my daughter loves pickles on hamburgers. This was my first time trying to make them.