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Wash the cucumbers, paying attention to the stem area. Remove the blossoms, as these contain enzymes that make your pickle soft then slice as thinly as possible.
Slice the cucumbers and other ingredients you're using (e.g. shallots) as thinly as possible.
Mix the brine ingredients in a glass jar, with an airtight seal, such as a Mason Jar. Close tightly then shake till everything is mixed and the sugar is dissolved.
Add the cucumbers and veg to the brine. You can enjoy the Asian Quick Pickles straight away. Alternatively, if you diluted the brine with water, you can leave for 15-30 minutes at room temperature or overnight in the fridge for more flavor.