Cucumber pickles
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Cucumbers, thinly sliced |
| ⅓ | cup | Onion, chopped |
| ½ | cup | Red wine vinegar |
| 2 | teaspoons | Sugar |
| 3 | cups | Cucumbers, sliced thinly |
| 2 | eaches | Red chili peppers, seeded |
| 2 | teaspoons | Garlic, chopped |
| ½ | cup | Vinegar |
| 2 | tablespoons | Soy sauce |
| 1½ | teaspoon | Sugar |
| ¼ | teaspoon | Salt |
| 4 | eaches | Red chili peppers, seeded |
| 1 | tablespoon | Cilantro leaves |
| ½ | small | Onion, sliced thinly |
| 2 | teaspoons | Cilantro root, chopped |
| 2 | teaspoons | Peppercorns, whole or ground |
| 1 | tablespoon | Cilantro leaves, chopped |
| ½ | cup | Peanuts, crushed |
Directions
PICKLE A
PICKLE B
A MIXTURE
B MIXTURE
PICKLE A: Combine all ingredients & serve.
PICKLE B: Place cucumber & onion in a bowl & toss.
Place A MIXTURE in a blender or food processor & blend to make a rough paste. Blend the B MIXTURE, then mix together A & B. Immediately pour over the cucumbers & sliced onion. Place in a serving dish & sprinkle with the cilantro leaves & crushed peanuts. Serve immediately.
To make it hotter add more red pepper or a shake or two of cayenne.
Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking" From: Mark Satterly Date: 09-21-94