Makes ~2L.

Ingredients

• 450g carrots
• 450g cucumber (any kind will do)
• 3 tsp pickling salt
• 1.5 cups white vinegar
• 3 cups water
• 0.5 cup sugar
• 2 shallots or 1/2 a large yellow onion
• 2 jalapenos
• 1 tsp cumin seed

Instructions

1. Trim and peel carrots and cucumbers
2. Julienne the carrots and cucumbers
3. Sprinkle with the salt, toss, and let sit (at least 10 minutes)
4. Thinkly slice jalapeno and shallots (or onion) and set aside
5. Bring to a boil the vinegar, water, and sugar while stirring
6. Drain the liquid from the carrots and cucumbers
7. Add jalapenos, shallots/onion, cumin seed, and boiling brine to carrots and cucumbers
8. Let stand until cool (~2 hours)
9. Pack into mason jars

The pickles will be ready in about a day.

Note: do not seal the jars, this recipe is not a canning recipe.