Thai Pickled Cucumber
A take on the Japanese tsukemono, this version is filled with the wonderful familiar flavors of Thai and Vietnamese cooking.
This recipe is a result of my having a similar version served as a garnish in a traditional Vietnamese Banh Mi sandwich instead of the standard pickled daikon and carrots.
2 large Japanese cucumber, sliced lengthwise, diagonal slices
3 medium shallots, thinly sliced
¾ c. rice wine vinegar
¼ c. + 2 TB water
3 TB sugar
3 TB palm sugar
1 TB chili garlic paste
1 tsp. salt
garnish: ½ small bunch chopped cilantro and mint leaves
Place cucumbers and shallots in a mixing bowl. Set aside. In small saucepan over medium heat; combine vinegar, water, sugars, chili garlic paste and salt. Stirring until sugars and salt have dissolved completely. Pour sauce over cucumbers; let sit at room temperature 30 minutes. For service: garnish with cilantro and mint. Serves 3-4.