Directions
1
Combine water, sugar, salt, and vinegar in an air-tight pickling jar/container to make brine.
2
Peel carrots and dice into thin quarter pieces. Dice cucumber into small but thicker quarters.
3
Add all vegetables to the pickling brine and stir to combine. Cover the container with an air-tight lid.
4
Leave in the fridge to pickle for at least 24-48 hours before serving!
