Source: Casa Luna Cooking School
Yield: 1 batch
- Cucumbers: 2 Each
- Carrot: 1 Each
- White Vinegar: 1/3 Cups
- White or raw sugar: 2 Tablespoons
- Water: 1 Cups
- Sea salt: 2 Pinches
- Shallots, sliced finely: 2 Each
Peel the carrot and cucumbers. Slice into julienne sticks or any other shape you prefer. Mix the sugar and salt into the vegetables, crushing and bruising to release the flavor.
Add the vinegar and water. Check seasonings, making sure the sweet and sour is in balance.
Store in the refrigerator.