Recipe - Cucumber Pickles Thai Style

One half cup Rice vinegar
One half cup Water
One half cup Sugar
1 teaspoon Salt
6 Pickling cucumbers
3 tablespoon Coarsely chopped shallot or
purple onion
1 teaspoon Finely chopped fresh hot
Thai chili pepper
1 tablespoon Finely chopped dryroasted
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 lengthwise 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@oash.ssw.dhhs.gov

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