Achar Segar

• 1 cucumber, julienned
• 1 carrot, peeled and julienned
• 3 large shallots, peeled and thinly sliced lengthwise

Toss the vegetables together in a medium bowl, then transfer them to a quart-size glass jar. In a measuring cup or bowl, combine the sugar, salt, vinegar, and 1½ cups warm water and stir until the sugar and salt are dissolved. Pour over the vegetables in the jar and refrigerate for at least 3 hours before serving. The pickle will keep in the refrigerator for about 2 weeks.