Cool Cukes - cooking recipe

Ingredients

1 English cucumber
1/2 medium sweet white onion
1/3 cup carrot (cut into matchsticks or sliced into 1/4" thick half-rounds)
1/3 cup rice vinegar
3 packets Splenda sugar substitute

Preparation

Peel the cucumber leaving small strips of green remaining.
Cut in half.
Slice halves into 1/2\" thick slices.
Cut the onion into 1/4\" thick rings.
Quarter the rings and separate the pieces.
Take the carrot matchsticks or half-rounds, onion, and cucumber and place them in a glass bowl.
In a small bowl, mix the rice vinegar and Splenda.
Pour over the vegetables, cover with plastic wrap, and refrigerate for 30 minutes.
The pickled vegetables need to be used within 24 hours.