Cucumber and Carrot Pickle
Ingredients
- 1 cucumber
- 1 carrot
- 5 shallots
- 5 bird's eye chilies
- 250 ml water
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1-2 tablespoons vinegar
Preparation
Peel and deseed the cucumber, peel the carrot, halve the shallots, and cut both cucumber and carrot into cubes, using the chilies whole.
Boil water, add sugar and salt, and stir until dissolved, then set aside to cool.
Once cooled, add vinegar and adjust the taste to your preference.
In a glass jar, place the prepared vegetables.
Pour the pickling liquid over the vegetables, seal the jar tightly, and store in the refrigerator for a few hours.
Serve chilled, ideally with noodles.
Notes
This pickle is sweet and sour, very refreshing, and great for enhancing appetite.
