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Cucumber and Shallot Pickle

20 Servings

Cook Time
20 mins

Pickle Time
15 mins

Total Time
35 mins

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

Cucumber and Red Onion Pickle

Iain Bagwell
 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

The day before, cut up the vegetables and chill.


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.


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.

Nutrition Facts

Servings 20

Amount Per Serving
Calories 59Calories from Fat 0.3
% Daily Value *
Total Fat 0g

Saturated Fat 0g
Cholesterol 0mg
Sodium 351mg15%
Total Carbohydrate 14g5%

Dietary Fiber 0.4g2%
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.