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Quick Pickled Cucumbers, Carrots, and Shallots

From: bonappetit.com

2 cups unseasoned rice vinegar
1/2 cup sugar
2 tablespoons fresh lime juice
2 tablespoons kosher salt
1 red jalapeño, with seeds, thinly sliced crosswise
4 kirby 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 vinegar, sugar, lime juice, salt, jalapeño, and 1/4 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Let cool 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. Serve with Korean Fried Chicken Wings (click for recipe).