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This fresh pickle is the classic accompaniment to many deep-fried and barbequed Thai appetizers and some curries. It’s best made a few hours before serving.
Ingredients
- ½ cup white vinegar
- ¼ cup water
- 4 tablespoons white sugar, or more to taste
- 1 ½ teaspoons salt
- 6 cucumbers, peeled and thinly sliced
- 3 shallots, thinly sliced
- 2 Thai bird's eye chiles, halved lengthwise
Directions
Step 1
Combine vinegar, water, sugar, and salt in a saucepan over medium heat. Bring to a boil and cook until sugar and salt are dissolved, 3 to 5 minutes. Taste and adjust seasoning so the pickling liquid is pleasantly sweet, sour, and lightly salty.
Step 2
Combine cucumbers, shallots, and chile peppers in a large bowl. Cover with pickling liquid. Refrigerate for a few hours to let flavors combine.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 94 | |
| % Daily Value * | |
| Total Fat0g | 0% |
| Saturated Fat0g | 1% |
| Sodium590mg | 26% |
| Total Carbohydrate23g | 8% |
| Dietary Fiber2g | 6% |
| Total Sugars14g | |
| Protein3g | |
| Vitamin C14mg | 70% |
| Calcium55mg | 4% |
| Iron1mg | 6% |
| Potassium503mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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