Tangy Cucumber, Carrot, Onion, and Potato Pickle

This Cucumber, Carrot, Onion, and Potato Pickle recipe is a must-try if you’re searching for a pickle that’s colourful and flavourful. This pickle delivers a great combination of flavours and textures by combining crisp carrots and cucumber with soft potatoes and spicy onions. This pickle has a tangy, mildly spicy taste from the fragrant spices like turmeric, coriander, and mustard seeds that are added to the pickling brine. It’s great as a zesty snack or as a side dish with sandwiches or grilled meats.

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

Directions
Get the vegetables ready: Cut the carrots and cucumbers into sticks that are two to three inches long. Peel and cut the potato into rounds after boiling it until it is soft. Slice the onion thinly. All of the prepared veggies should be put in a big, clean, sealable jar or container.
Prepare the brine for pickling: Combine the vinegar, water, sugar, and salt in a medium pot. Add the bay leaves, black peppercorns, turmeric powder, sliced garlic, mustard seeds, fennel seeds (if used), coriander seeds, and red pepper flakes (if using). Bring the mixture to a boil over medium heat, stirring regularly, until the salt and sugar have completely dissolved.
Pour the brine. Over the Vegetables: Take the pickling brine off the fire as soon as it reaches a boil and the salt and sugar have dissolved. Make sure all of the veggies in the jar are submerged by carefully pouring the boiling brine over them.
Pickling and Storage: To allow the flavours to develop, place the pickle in the refrigerator for at least 24 hours once it has cooled, sealing the jar or container. Before serving, let it rest for two to three days for optimal benefits.
Serve: This spicy vegetable pickle may be served as a zesty accompaniment to any meal or with your favourite sandwiches or grilled meats.
In summary:

This pickle of cucumber, carrot, onion, and potato adds colour and taste to your food. The crunchy vegetables and soft potatoes are complemented by the brine’s acidity and scent, and the optional red pepper flakes give it a little spiciness. This pickle is refreshing and filling, whether you eat it as a snack or with a sandwich.