Halve cucumbers lengthwise, leaving skin on and remove soft core. Cut into 3.5cm juliennes.
Mix 1 tsp salt into cucumbers, set aside for 15 mins. Then squeeze to extract as much juice as possible.
Cut carrots into 3.5cm juliennes and set aside.
Heat oil in a deep pan or wok and sautee ginger and mustard seeds till mustard seeds pop.
Stir in turmeric and chilli powders, then add in cucumbers, carrots, sugar and salt and sautee for a further 2 mins.
Take care not to overcook.
Turn off heat, add vinegar and mix well.
Cook in pan or wok, then bottle pickle. Serve only after pickling overnite.