Cucumber and Red Onion Pickle
Iain Bagwell
Yields20 ServingsCook Time20 minsPickle Time15 minsTotal Time35 mins
AuthorJames Syhabout

Add this to the side of Thai Curry Chicken Wings, along with some jasmine rice and an ice-cold light lager.

How to Make It

1

The day before, cut up the vegetables and chill.

2

About half an hour before serving, take a break from curry-making to mix the cucumbers, shallots, and chiles in a deep bowl. In a separate bowl, whisk together vinegar, sugar, and salt until sugar has dissolved.

3

Pour liquid over cucumbers and let pickle 15 minutes to 1 hour (they should be fresh and crunchy).

*Thai chiles are very hot; seed them for a milder pickle.

Ingredients

 1 ¼ lbs pickling cucumbers (such as Kirby) or Persian cucumbers, quartered lengthwise and sliced 1⁄4 in. thick
 1 ¼ cups thinly sliced shallots
 10 fresh red or green Thai chiles*, thinly sliced crosswise
 1 ¼ cups each distilled white vinegar and sugar
 1 tbsp plus 1 tsp kosher salt

Directions

1

The day before, cut up the vegetables and chill.

2

About half an hour before serving, take a break from curry-making to mix the cucumbers, shallots, and chiles in a deep bowl. In a separate bowl, whisk together vinegar, sugar, and salt until sugar has dissolved.

3

Pour liquid over cucumbers and let pickle 15 minutes to 1 hour (they should be fresh and crunchy).

*Thai chiles are very hot; seed them for a milder pickle.

Cucumber and Shallot Pickle