Title: Cucumber Pickles Thai Style
Categories: Spice Thai Pickle
Yield: 1 Servings

1/2	c	Rice vinegar
1/2	c	Water
1/2	c	Sugar
1	ts	Salt
6		Pickling cucumbers
3	tb	Coarsely chopped shallot or
		Purple onion
1	ts	Finely chopped fresh hot
		Thai chili pepper
1	tb	Finely chopped dry-roasted
		Peanuts
		Few fresh cilantro leaves

From Real Thai by Nancy McDermott. It is often served with satay but also is a great accompaniment for dishes like the Thai Basil Chicken. The small "pickling" cucumbers are the best to use.

Combine the vinegar, water, sugar and salt in a small saucepan over medium heat. Bring to a gentle boil stirring to dissolve sugar and salt. Remove from heat and cool to room temperature.

Just before serving time, peel the cucumbers. (Make cuts or "score" the cucumber length-wise all around if you want to make this look a little more decorative.) Slice as you normally would slice cucumbers for a salad. Combine the cucumber slices with the vinegar dressing, shallots, and chiles in a serving bowl. Sprinkle with the peanuts and garnish with the cilantro leaves.

Dale Hitchcock dhitchco@oash.ssw.dhhs.gov From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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