- 1/4 cup rice vinegar
- 2 tbsp agave nectar
- 1/4 tsp salt
- 1 whole cucumber
- 1/2 cup red onion
- 1 cup carrot peeled, julienned
- Bring the rice vinegar, agave, and salt to a boil in a small saucepan. Pour into a large bowl to cool completely.
- Thinly slice the cucumber and red onion then set aside.
- Place the carrots, cucumbers, red onion, and rice vinegar brine in a lidded 1 quart mason jar. Shake well and refrigerate for about 2 hours. Enjoy!