Thai Pickled Cucumbers

I love pickled vegetables in any form.  This recipe has all the flavors going on:  sour, sweet, a tad spicy, with lots of crunch to help balance rich or spicy dishes.  I served this alongside the Thai Pork Stir Fry.  Delicious!

If you prepare this first, the flavors can mingle and blend perfectly and by the time your stir fry is ready to eat, these are as well!

You can use the small pickling cucumbers (Persian variety), but I used a seedless English cucumber and cut it up into bite sized chunks.

If you want to add shallots or some finely chopped red onion, that's great.  I had neither so I didn't.  😋

3 Persian cucumbers or 1 English cucumber, sliced or chopped

3 T. finely diced shallot or red onion

1 red jalapeno or Thai bird chili finely chopped....in the alternative 1 t. of dried red pepper flakes

1/2 cup white vinegar or rice wine vinegar

1/4 cup water

3 T. sugar

1/4 t. salt

3 T. chopped cilantro

Place the vegetables and/or red pepper flakes into a bowl.  Stir in remaining ingredients and set aside for 20-30 minutes to allow flavors to blend.

Refrigerate leftovers.