5 Ingredients or Fewer

Thai Style Spicy Pickled Cucumber Relish

June 10, 2010
Author Notes

To me, the best part of carry out Thai food is the little plastic cup of pickled cucumbers that accompanies chicken sate. For years, the sate was a staple in our house for last minute carry out dinners as it was a favorite of my kids. As the only pickled veggie lover in the house, I got to eat all the cucumbers. Now that we don't carry out quite so often, I sometimes crave the pickled cucumbers. This is a great complement to noodle dishes as well - peanut chicken or Singapore noodles. —healthierkitchen

  • Serves 4 -6 as a condiment
Ingredients
  • 3 baby or Persian cucumbers, diced
  • 3 tablespoons finely diced red onion
  • 1/2 - 1 hot red pepper (I use a red jalapeño which is a little milder - if you want real heat use a Thai bird chili). I like just a little heat so I use half the pepper and no seeds, but feel free to add from there!
  • 1/4 cup rice wine vinegar (not seasoned)
  • 3 tablespoons sugar
  • pinch salt
In This Recipe
Directions
  1. Mix the diced cucumber, onion, and pepper in a small bowl. Add the vinegar, sugar and the pinch of salt and mix gently but thoroughly.
  2. Let stand about 1/2 hour to let the flavors imbue the cucumber just enough. Too long and the cucumbers lose their bright color and crispness.

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