- 2 Japanese cucumbers
- 1 carrot
- 1 red chilli, halved and seeded
- 5 tbsp white rice vinegar
- 2 tbsp castor sugar
- Pinch of salt
- Cut cucumbers and carrot into 4cm strips. Cut chilli into thin strips. Combine all vegetables in a ceramic container.
- Pour in vinegar and stir in sugar to mix. Transfer all the ingredients into a big glass jar.
- Cover and chill the pickle in the refrigerator overnight.
- Serve the appetiser the next day.