• Cucumber Pickles Thai Style

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    • 1/2 c. Rice vinegar
    • 1/2 c. Water
    • 1/2 c. Sugar
    • 1 tsp Salt
    • 6 x Pickling cucumbers
    • 3 Tbsp. Coarsely minced shallot or possibly purple onion
    • 1 tsp Finely minced fresh warm Thai chili pepper
    • 1 Tbsp. Finely minced dry-roasted peanuts Few fresh cilantro leaves


    1. 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
    2. "pickling" cucumbers are the best to use.
    3. 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 cold to room temperature.
    4. Just before serving time, peel the cucumbers. (Make cuts or possibly "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.
    5. 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.

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