Pickled Cucumber Relish

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.

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  • Servings: 8

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  • 2 cups warm water
  • 1 1/2 cups distilled white vinegar
  • 1 1/2 cups sugar
  • 2 teaspoons kosher salt
  • 6 kirby cucumbers (1 1/2 pounds), quartered lengthwise and thinly sliced crosswise
  • 2 medium shallots, thinly sliced
  • 2 Thai chiles, thinly sliced
  • 2 tablespoons chopped cilantro

How to make this recipe

  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.

Contributed By Photo © Kamran Siddiqi Published June 2009

472360 recipes/pickled-cucumber-relish 2013-12-06T23:41:38+00:00 Andy Ricker summer|barbecue-cookout|thai|side-dishes|8|basic-easy|make-ahead|no-cook june-2009 recipes,pickled-cucumber-relish 472360

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