Tuesday, June 17, 2014

Thai Inspired Pickled Cucumbers

Hi Ya'll. I've got my twang on today.

This recipe was inspired by a trip to the International Market, where I found all kinds of good stuff. I have been working on a recipe for Thai Beef Lettuce Cups and they needed a something zippy to go with the fresh herbacious Thai beef flavors and to cut the spice. Yet, I kept these a little spicy themselves...I tried them without the kick & they were good but not special. These cucumbers, however, are something special.

I love this as a condiment in Asian dishes or just as a good pickley snack. Oh, pickled cukes, how I love thee. Especially delicious with the Thai-ish Beef Lettuce Wraps going up on the blog later this month. So without further ado...

Thai Pickled Cucumbers

2 ½  Cucumbers, peeled & sliced ½ inch rounds
1 ½ Cup Water
¼ Cup Rice Vinegar
½ Cup Red Wine Vinegar
¼ Cup White Wine Vinegar
Large Chunk Fresh Ginger, sliced into fourths
2 Heaping Tbsp Lime Juice
2 Mint Sprigs
2 Basil Sprigs
8 Sprigs Cilantro
1/3 Jalapeno, sliced
½ Red Jalapeno Pepper, sliced
1/3 Red Onion, sliced
1 tsp salt
¼ Cup Sugar

Literally, all you have to do is slice up the veggies as noted above & measure out the rest of the ingredients; toss them together in a non-metallic bowl or ceramic baking dish or even a big plastic Tupperware. Let it all chill together. Here are some photos of the process:

Cucumber Sliced & Halved


Lots of Ginger

Green & Red Jalapenos Add Spice

Pour Liquid Over Cukes & Mix

Drink a glass of chilled chardonnay and chill with it. Keep in fridge until ready to serve. Make them the morning of if you plan to serve them with those great Thai Beef Lettuce Cups...found here:


Add Red Onion Before Chilling

Until Next Time….Happy Cooking! Adieu.


Danielle Dishes

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