Spicy Cucumber Pickles (Acar Timun) - cooking recipe

Ingredients

300 g cucumbers
1 teaspoon salt
100 g carrots
2 tablespoons oil
4 slices gingerroot
1/2 teaspoon mustard seeds
1 teaspoon turmeric
1/2 teaspoon chili powder (not chili spice mix)
1/2 teaspoon sugar
1/4 teaspoon salt
2 tablespoons rice vinegar

Preparation

Cut cucumber in half lengthwise and remove the seeds. Cut flesh into 3.5 cm juliennes.
Mix 1 tsp salt with cucumbers, and let sit for 15 minutes to draw out the extra moisture.
Cut the carrot into pieces the same size as the cucumber.
Heat oil in a wok and add ginger and mustard seeds, cooking until mustard seeds pop. Stir in the turmeric and chili powder, then add the vegetables, sugar, and salt and saute for 2 minutes (do not overcook, the vegetables should stay crunchy).
Remove from heat and mix well with vinegar. Allow the vegetables to cool in the pan, then place in a jar. Refrigerate overnight before serving.