I planted a few pickling cucumber this summer with this crunchy yummy pickle in mind. I had been eating the harvest plain or juiced so far, it was just way too fresh to be pickled!
Here it comes the end of planting season and I find myself with the very last two pickling cucumbers I picked from my garden. I would have to wait for one year if I don't make this pickle now!
1-2 Cucumber （about 2 cups）
2 shallots （remove skin and slice thinly）
2 Thai chili （minced）
3 tbsp hot water
2 tbsp brown sugar/sugar
3/4 tsp salt
1 1/2 tbsp vinegar
All of the ingredients:
Dissolve all seasoning in hot water, let it cold down.
Slice and remove inner part of cucumber, the soft part with seeds.
Mix the cucumber, chili and shallot with seasoning syrup, leave the pickle in refrigerator for 2-3 hours.
Sweet, spicy and crunchy!
中文版，For Chinese，Click --》泰式凉拌黄瓜