Thai Pickled Cucumbers Recipe
Ingredients
| Hothouse (seedless) cucumber - 1, unpeeled | ||
| Coarse salt | 1 Tablespoon | |
| Rice wine vinegar | 1 Cup (16 tbs) | |
| Light brown sugar | 2 Tablespoon | |
| Dried red chilies (such as bird eye Chinese, or other small red chilies ) - 3 tiny, | ||
Directions
GETTING READY
1. Cut the cucumber lengthwise into halves.
2. Chop them crosswise into 1/8-inch-thick slices.
3. In a bowl, toss cucumber in salt.
4. Let it stand for 1 hour; toss once or twice.
MAKING
5. In a small saucepan, blend vinegar and sugar.
6. Lightly crush dry red chilies and discard seeds.
7. Add crushed chilies to the saucepan.
8. Gently heat the saucepan for 1 1/2 to 2 minutes to dissolve sugar.
9. Cool to room temperature.
FINALISING
10. Toss cucumber in cooled vinegar mixture and let it stand for another 1 hour.
SERVING
11. Drain and serve.
1. Cut the cucumber lengthwise into halves.
2. Chop them crosswise into 1/8-inch-thick slices.
3. In a bowl, toss cucumber in salt.
4. Let it stand for 1 hour; toss once or twice.
MAKING
5. In a small saucepan, blend vinegar and sugar.
6. Lightly crush dry red chilies and discard seeds.
7. Add crushed chilies to the saucepan.
8. Gently heat the saucepan for 1 1/2 to 2 minutes to dissolve sugar.
9. Cool to room temperature.
FINALISING
10. Toss cucumber in cooled vinegar mixture and let it stand for another 1 hour.
SERVING
11. Drain and serve.
Chef
