- 1 cup water
- 1 cup white sugar
- 1 cup white vinegar
- 1 medium cucumber, cut in matchsticks
- 1 medium-sized carrot, cut in matchsticks
- 10-15 bird’s-eye chilies
- 10 shallots, peeled and quartered Pinch of Salt
How To Make :
- Combine water, sugar, vinegar and salt in a sauce pan.
- Bring to a boil, simmer 1 minute and then allow to cool.
- Mix vegetables with the dressing.
- Refrigerate for at least 24 hours before serving at room temperature.