From Kiyo at My Lilikoi Kitchen; adjustments made for Intervale Food Hub members
1 large English or 2 Japanese cucumbers
1 medium carrot
1/2 cup unseasoned rice vinegar
1/4 cup sugar
2 teaspoons grated ginger
1/4 teaspoon salt
Cut the cucumber in half diagonally and peel thin strips of skin off of each half. Cut each piece of cucumber in half, lengthwise. Remove seeds. Slice the cucumber into 1/4 inch pieces and set aside.
Peel the carrot and cut into thirds. With a small, thin knife cut narrow lengthwise grooves in the carrot to make a floret shape (about 5 cuts if the carrot is thick, 4 if the carrot is very thin). Using a mandoline or sharp thin knife slice the carrot into florets.
Peel ginger and finely grate, set aside 2 teaspoons.
Mix 1/2 cup unseasoned rice vinegar with 1/4 cup sugar and 1/4 teaspoon salt until sugar and salt has dissolved. Add 2 teaspoons grated ginger.
Combine cucumbers, carrots and vinegar mixture in medium size bowl. Cover and refrigerate for at least 1 hour. Cucumbers and carrots will become delightfully crispy when chilled. The pickles will keep well in the refrigerator for a couple of days.