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Serves
4 -6 as a condiment
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
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
Directions
- 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.
- 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.