Burmese cucumber pickle with fried shallots

Ingredients

1 cup	White vinegar
6	Lebanese cucumber, or 1 whole telegraph (Main)
1 cup	Water
1 tsp	Salt
2 tsp	Caster sugar
1 Tbsp	Peanut oil
1 Tbsp	Sesame oil
2 cloves	Garlic, finely sliced
1	Red onion, finely sliced
2 Tbsp	Shallots, crisp fried (available from Asian food stores) (Main)
1 Tbsp	Toasted sesame seeds

Directions

1. Peel, deseed and dice the cucumber. Bring the vinegar, water, salt and sugar to a boil, then pour over the cucumber.
2. Pour over the peanut and sesame oils and toss. Add the garlic and let the pickle marinate for at least 2 hours.
3. Finely slice red onion and add to the pickle just before eating. Scatter with the shallots and sesame.
4. This pickle can be stored in the fridge for one week and is good served with seared tuna or roast duck.