I love this kind of quick, mild pickle, but most of the recipes I have for it call for a long prep time. I don't always think that far ahead of making dinner, so I was excited to find this version in Quick and Easy Thai.
Ingredients
- 1/2 c white vinegar
- 1/2 c water
- 1/2 c sugar
- 1 tsp salt
- 1 large hothouse cucumber, or smaller ones equal to 1 pound
- 3 Tbsp thinly sliced shallots or red onion
- 2 tsp thinly sliced fresh hot red or green chilies
Instructions
- In a medium saucepan, combine the vinegar, water, sugar, and salt. Cook over medium heat, stirring often, until dissolved, 3-4 minutes. Remove from heat and cool to room temperature.
- Peel cucumbers and cut them lengthwise into 4 long strips. Slice each strip into small triangles. Place in a bowl. Top with shallots and chilies. Shortly before serving, pour the cooled vinegar mixture over the cucumbers. Serve at room temperature, or cover and refrigerate for up to two days.
