Pickled Veggies (Vietnamese style)

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Ingredients
  

  • 1 large carrot shredded/grated
  • 2 small cucumbers sliced into ribbons with a vegetable peeler
  • 1/2 small onion sliced into thing rings
  • 1/2 cup rice vinegar, unseasoned
  • 1/3 cup granulated sugar
  • 1 tsp kosher salt
  • 5 black peppercorns
  • 1 chile, halved lengthwise

Instructions
 

  • Combine the carrots, cucumbers and onions in a medium bowl
  • In a saucepan, bring the vinegar, granulated sugar, salt, peppercorns and chile to a boil.
  • Turn down the heat and let it simmer for 3 minutes.
  • Turn off the heat and let it cool for 5 minutes.
  • Pour over the vegetables and toss to coat. (I discarded the chile before doing this to keep the heat down).
  • Cover and refrigerate for at least 1 hour. The mixture will keep, chilled in the brine, for 1 week.