An extremely simple atchara (pickle) recipe. A very versatile side dish to fried or grilled meat.
CUCUMBER AND CARROT PICKLE
1 large carrot, thinly sliced into strips
1 large cucumber, thinly sliced into strips
1 onion, thinly sliced
4 cloves garlic, thinly sliced
hot chilis, chopped
1 tbsp. salt
3 tbsp. sugar
1/2 cup white vinegar
Slather salt on sliced carrot and cucumber.
Soak for at least an hour. Squeeze out fluids.
Meanwhile, whisk sugar in vinegar – ensuring the sugar dissolves thoroughly.
Put everything together in a resealable freezer bag. Squeeze out air spaces.
Leave in the fridge overnight before consuming.