- 1 small cucumber, peeled, deseeded and cut into matchsticks
- 1 small carrot, peeled and cut into matchsticks
- 8 shallots, peeled and quartered
- 3/4 cup (180 ml) water
- 3 tablespoons white vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
Place the sliced vegetables in a bowl, in another bowl combine the water, vinegar, sugar and salt, then add the vegetables and mix well. Set aside to cure for 2 to 3 days in the refrigenerator before serving. This pickle keep for 2 week in a jar in the refrigenerator.