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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.

Posted By: Deirdre K Todd
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Prep Time: 10 minutes | Cook Time: 10 minutes | Ready In: Allow to sit 30 minutes
Ingredients: Print   Add to cart
US Metric

2  large Japanese cucumber, sliced lengthwise, diagonal slices

3 medium shallots, thinly sliced

Pickling Sauce:

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

Cooking Process:

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.