Thai Cucumber Pickles

Recipe Ingredients

		Pickle A
3 cups	711ml	Cucumbers - thinly sliced
1/3 cup	20g / 0.7oz	Onion - chopped
1/2 cup	118ml	Red wine vinegar
2 teaspoons	10ml	Sugar
1/4 teaspoon	1.3ml	Salt
4		Red chili peppers - seeded
1 tablespoon	15ml	Cilantro leaves
		Pickle B
3 cups	711ml	Cucumbers - sliced thinly
1/2 cup	31g / 1.1oz	Onion - sliced thinly (small)
		A Mixture
2		Red chili peppers - seeded
2 teaspoons	10ml	Garlic - chopped
2 teaspoons	10ml	Cilantro root - chopped
2 teaspoons	10ml	Peppercorns - whole or ground
		B Mixture
1/2 cup	118ml	Vinegar
2 tablespoons	30ml	Soy sauce
1 1/2 teaspoons	7.5ml	Sugar
1 tablespoon	15ml	Cilantro leaves - chopped
1/2 cup	73g / 2.6oz	Peanuts - crushed

Recipe Instructions

PICKLE A: Combine all ingredients and serve. PICKLE B: Place cucumber and onion in a bowl and toss.

Place A MIXTURE in a blender or food processor and blend to make a rough paste.

Blend the B MIXTURE, then mix together A and B.

Immediately pour over the cucumbers and sliced onion. Place in a serving dish and sprinkle with the cilantro leaves and crushed peanuts.

Serve immediately.

To make it hotter add more red pepper or a shake or two of cayenne.

Source:
"The Many Nationalities of Rice" USA Rice Council

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.