Quick Cucumber Carrot Pickle Recipe – Sunset Magazine

Ingredients

• 3 cups seasoned rice vinegar
• 1 English cucumber, cut in half lengthwise, then thinly sliced crosswise
• 1/2 medium red onion, thinly sliced lengthwise
• 1 large carrot, peeled, then cut into ribbons with a vegetable peeler
• 1 jalapeño chile, cut in half lengthwise, seeded if you like, and thinly sliced crosswise
• About 1/4 tsp. freshly ground pepper