Recipe Fiery Thai Cucumber Pickle

Elawin

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Joined
1 Apr 2016
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1:51 PM
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Location
London/Essex border, UK
Ingredients:

2 mini cucumbers, deseeded and sliced
Sea salt
1 tbsp light brown sugar or palm sugar
1 lime, juiced
1 1/2 tsp fish sauce (nam pla)
1 hot red chilli, finely chopped
2 spring onions
Small bunch of basil
4-5 mint leaves

Method:

1. Season the cucumbers with a sprinkle of sea salt.
2. In a large bowl, dissolve the sugar into the lime juice and fish sauce.
3. Throw the chilli and the cucumbers into the bowl and mix well.
4. Leave to sit for at least 15 minutes.
5. When ready to serve, finely slice the spring onions, basil and mint, and mix through.

Notes:

1. I made this using the juice of half a lemon and omitting the fish sauce. It kept well in the fridge for a few days, and was delicious. The chilli provided a nice "bite" to it. Sorry, no photo.
2. Recipe courtesy of Riverford.co.uk.
 
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