Andy M.
Certified Pretend Chef
Thai Pickled Cucumbers
1 Ea Seedless Cucumber
1½ tsp Salt
⅓ C Rice Vinegar
3½ Tb Sugar
2 Ea Shallots, sliced thin
1-2 Jalapeno Pepper, minced
1 Tb Fish Sauce
Slice the cucumber thinly and toss with the salt. Let stand at room temperature for 30 minutes. (Peeling the cuke is optional)
Separately combine the vinegar, sugar, shallots, jalapeno and fish sauce.
Drain the cucumber and pat dry with paper towels and toss with the vinegar mixture. Refrigerate until ready to serve.