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Thai Pickled Cucumbers

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Ingredients
  Seedless cucumber 1 , unpeeled (Hothouse)
  Coarse salt 1 Tablespoon
  Rice wine vinegar 1 Cup (16 tbs)
  Light brown sugar 2 Tablespoon
  Dried red chilies 3 Small (Such As Bird Eye Chinese, / Other Small Red Chilies)
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.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
Thai
Preparation Time: 
5 Minutes
Cook Time: 
2 Minutes
Ready In: 
7 Minutes
Servings: 
2

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