Thai Cucumber Pickles with Variations

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Thai Cucumber Pickles with Variations

 

Pickle #1 Hot

3 cups cucumbers, thinly sliced

1/3 cup onion chopped

1/2 cup red wine vinegar

2 teaspoons sugar

1/4 teaspoon salt

4 each red chili peppers, seeded

1 tablespoon cilantro leaves

 

Pickle #2 No Heat

3 cups cucumbers, sliced thinly

1/2 small onion, sliced thinly

 

Mixture #1 Hot

2 red chili peppers, seeded

2 teaspoons garlic, chopped

2 teaspoons cilantro root, chopped

2 teaspoons peppercorns, whole or ground

 

Mixture #2 No Heat

1/2 cup vinegar

2 tablespoons soy sauce

1 1/2 teaspoons sugar

1 tablespoon cilantro leaves, chopped

1/2 cup peanuts, crushed

 

Pickle #1. Combine all ingredients and serve.

Pickle #2. Place cucumber and onion in a bowl and toss.

Place Mixture #1 in a blender or food processor, blend to make a rough paste.

Blend Mixture #2, then mix together, the mix together with Pickle #2 Immediately

pour over the cucumbers and sliced onion. Place in a serving dish, 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.

 

 

 

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