The traditional side dish for many Thai appetizers that are deep-fried or barbecued as well as several curries is this fresh pickle. Making it a few hours before serving is recommended.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ½ cup white vinegar
- ¼ cup water
- 4 tablespoons white sugar, or more to taste
- 1 ½ teaspoons salt
- 6 cucumbers, peeled and thinly sliced
- 3 shallots, thinly sliced
- 2 Thai bird’s eye chiles, halved lengthwise
Instructions
- Combine vinegar, water, sugar, and salt in a saucepan over medium heat. Bring to a boil and cook until sugar and salt are dissolved, 3 to 5 minutes. Taste and adjust seasoning so the pickling liquid is pleasantly sweet, sour, and lightly salty.
- Combine cucumbers, shallots, and chile peppers in a large bowl. Cover with pickling liquid. Refrigerate for a few hours to let flavors combine.
Reviews
Came out great (but I am stingy with 5-star reviews). I didn’t make it exactly as written as I am on a “No Shopping” challenge. I didn’t have the regular cucumbers, shallots or Thai chili. But, I had one large English cucumber, purple onion and gochujang in my fridge. I used the whole cucumber, 1/2 the onion and threw in 3 fresh salad peppers because I had them, all sliced thinly. I used the dressing ingredients as listed but added a heaping teaspoon of gochujang (instead of the Thai pepper), stirring until dissolved. Enjoyed by most the family.
DELICIOUS! Cool, crisp and refreshing salad alternative! I did alter a bit… only used one large cuke and red onion in lieu of shallots. The brine is PERFECT as is. I used a seeded and sliced serrano pepper since I couldnt find the other at the store. Hubby accidentally ate it! NOT RECOMMENDED! Haha. This recipe is a keeper!
Perfect with Chef John’s Beef Satay! A tummy treat for an easy afternoon meal.