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Turmeric-yellow pickles with carrot and cucumber bring a brighter, more aromatic sour note than plain cucumber pickles alone.
Serves: 4 people
Preparation time: 60 min
Ingredients
- Carrot – 2
- Cucumber – 1
- Shallot – 2
- White vinegar – 100 ml
- Water – 100 ml
- Sugar – 2 tbsp
- Turmeric – 1 tsp
- Salt – 1/2 tsp
Method
Cut the carrot into thin sticks and the cucumber into half-moons and slice the shallot thinly.
Bring the vinegar, water, sugar, turmeric and salt to a brief simmer.
Put the vegetables in a bowl or jar and pour the hot liquid over them.
Cool completely and chill for at least 1 hour before serving.
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