Cucumber pickles thai style

Yield: 8 Servings

Measure Ingredient
½ cup Rice vinegar
½ cup Water
½ cup Sugar
1 teaspoon Salt
6 Pickling cucumbers
3 tablespoons Coarsely chopped shallot or purple onion
1 teaspoon Finely chopped fresh hot Thai chili pepper
1 tablespoon Finely chopped dry-roasted peanuts
Few fresh cilantro leaves

From Real Thai by Nancy McDermott. It is often served with satay but also is a great accompaniment for dishes like the Thai Basil Chicken. The small "pickling" cucumbers are the best to use.

Combine the vinegar, water, sugar and salt in a small saucepan over medium heat. Bring to a gentle boil stirring to dissolve sugar and salt. Remove from heat and cool to room temperature.

Just before serving time, peel the cucumbers. (Make cuts or "score" the cucumber length-wise all around if you want to make this look a little more decorative.) Slice as you normally would slice cucumbers for a salad.

Combine the cucumber slices with the vinegar dressing, shallots, and chiles in a serving bowl. Sprinkle with the peanuts and garnish with the cilantro leaves.

Dale Hitchcock <dhitchco@...>

CHILE-HEADS ARCHIVES

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