1 small cucumber , peeled, deseeded and cut into matchstiks

1 small carrot, peeled and cut into matchsticks

8 shallots, peeled and quartered

¾ cup (180 ml) water

3 tablespoon sugar

1 tablespoon sugar

1 teaspoon salt

Method:

Place the sliced vegetables in a bowl. In other bowl, combine the water,

Vinegar,  Sugar, and Salt, then add to the Vegetables and mix well.

Set aside to cure for 2 or 3 days in the refrigerator before serving.

This pickle keeps for 2 weeks in the refrigerator.

Source: authentic food recipes from Indonesia, Heinz von Helzen