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Pickled Cucumber Relish
© Kamran Siddiqi

Pickled Cucumber Relish

  • ACTIVE: 20 MIN
  • TOTAL TIME: 1 HR 20 MIN
  • SERVINGS: 8
  • BASIC-EASY
  • MAKE-AHEAD

Nothing could be simpler than this sweet-sour pickle of cucumbers marinated with Thai chiles and shallots in a white-vinegar brine. It's an ideal accompaniment to coconut milk–based curries, fried fish cakes or grilled chicken.

  1. 2 cups warm water
  2. 1 1/2 cups distilled white vinegar
  3. 1 1/2 cups sugar
  4. 2 teaspoons kosher salt
  5. 6 kirby cucumbers (1 1/2 pounds), quartered lengthwise and thinly sliced crosswise
  6. 2 medium shallots, thinly sliced
  7. 2 Thai chiles, thinly sliced
  8. 2 tablespoons chopped cilantro
  1. In a medium bowl, combine the water with the vinegar. Add the sugar and salt, stirring to dissolve. Stir in the cucumbers, shallots and chiles. Cover and refrigerate for at least 1 hour and up to 3 days. Stir in the cilantro just before serving.
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