© Kamran Siddiqi
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. Slideshow: More Thai Recipes
How to Make It
Step
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.
