Recipe found on bonappetit.com
Makes ~1 quart
2 cups unseasoned rice vinegar
1/2 cup sugar
2 Tbsp. fresh lime juice
2 Tbsp. kosher salt
1 red jalapeño, with seeds, thinly sliced crosswise
4 pickling cucumbers, sliced 1/4″ thick
1 large yellow or orange carrot, peeled, thinly sliced on a diagonal
2 medium shallots, thinly sliced into rings
Bring the vinegar, sugar, lime juice, salt, jalapeño and 1/4 cup of water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Let cool for 10 minutes.
Place cucumbers, carrot and shallots in a large bowl and add pickling liquid. Cover and chill at least 4 hours and up to 5 days.