Cucumber Pickles (Thai)

 

An integral part of a Thai table, or a delicious condiment to many a barbecue menu, this pickle with it's balance of hot, sweet and sour, would work well on any nation's table. The amount of pepper heat you put into this is up to you, but the piquant flavor of the pepper tends to liven up the table in a most refreshing way.

Here are two versions, one quick, one richer in flavor choose the one that suits your time needs.

 

#1
3 c thinly sliced cucumber

1/2 c thinly sliced onion

1/3 c rice or white vinagar

2 t palm or light brown sugar (white is ok too)

2-3 fresh red peppers, minced

(or 1-2 fresh jalapenos, minced)

1 1/2 T coriander, minced

 

#2

3 c thinly sliced cucumber

1/2 c thinly sliced onion

1 fresh red chili, or 1/4 t cayenne powder

2 t chopped garlic

1 T coriander stems, chopped (yes, stems)

2 t freshly ground pepper

1/3 c vinegar

2 T fish sauce

2 t sugar

2 T coriander, chopped

1/3 c crushed peanuts

Put cucumber and onion in bowl and combine. Put next four ingredients in blender or small processor and blend well. Combine next four ingredients in a small bowl. Add this to the processed paste, pour over cucumbers and onions and serve.