Cucumber and Pineapple Pickle

 

Ingredients:

1 cucumber (deseeded and cut into strips)

1 carrot (skinned and cut into strips)

1/2 pineapple (skinned and cut into small slices)

1 red chili  (deseeded and sliced thickly)

2 bird's eye chilis (diced)

1 onion (peeled and sliced thinly)

Pickle Ingredients:

1/2 cup white vinegar

1/3 cup boiled water at room temperature

3/4 cup granulated sugar

1 tsp. salt

Methods:

1. Mix and stir all the pickle ingredients in a medium bowl.
2. Place all the cut cucumber, carrot, pineapple, chilis and onion in a large bowl.
3. Pour pickle solution and mix well.
4. Cover, set aside in the refrigerator for 1 hour and it's ready to be served.
5. I left mine  in the fridge overnight, and serve it the next day.

I adapted this recipe from 'Huang Kitchen' by Angie Liew with a slight adjustment to suit my cooking preference.