- 2 bunches of small carrots trimmed and peeled
- 1 English cucumber cut into matchsticks
- 2 red Fresno chili peppers trimmed and thinly sliced into rounds
- 1 medium shallot peeled and slice into thin wedges
- ¾ cup rice vinegar
- ¾ cup water
- 1 teaspoon kosher salt
- ½ cup white sugar
Prepare the pickling liquid:
In a microwave-safe measuring glass, combine the vinegar, water, kosher salt, and sugar. Microwave for 2 minutes until warm. Stir to dissolve the sugar. Microwave a bit longer if necessary to make sure the sugar is completely dissolved.
Calories: 65kcal | Carbohydrates: 11g | Protein: 2g | Fat: 0.3g | Sodium: 1214mg | Fiber: 2g | Sugar: 5g | Vitamin C: 8mg