Colorful Sugar Free Pickled Salad

4 baby English cucumbers

1 carrot julienned

3-4 shallots thinly sliced

1/2 red pepper cut into thin strips

1/3 cup vinegar

1 cup water (or to cover)

1 tsp salt

3-4 ml of sucralose

1 tbsp freshly chopped dill ( or 1 tsp dried)

Place all the ingredients in a jar or container and mix well to combine evenly.  Refrigerate 24 hours before serving, and up to 2-3 weeks.