Thai Pickled Cucumbers

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Andy M.

Certified Pretend Chef
Sep 1, 2004

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.
Thank you. I have copied it to CMT. How many servings would you say this makes? How long can it sit in the fridge? Is it sweet? There seems to be a lot of sugar.
There is a sweetness to it but the sugar helps cut the vinegar a bit.

Don't know how long it will last in the fridge. It never lasts very long.

It's only one cake so it's not gong to feed a lot. SO and I have a serving and there may be one more left. The cukes really shrink after salting.
Cucumber salad immersed as written will last almost indefinitely. They are, after all, being pickled.

I've found a small container with some left over salad and I don't think I could tell the age. The flavour was still very good, as the original, the cukes were a bit on the limp side though. But as Andy has said, they never stay around very long.
Is the fish sauce a commercial brand?

Squid brand fish sauce. Available at Asian markets.
I bought a bottle of Red Boat fish sauce online on a whim. I do that a lot.
I have used maybe 2 tbls in a year. I keep it in the fridge. I know there are many things I could use it in. But for some reason I'm afraid to try. Concerned it would change the taste to much?

Is Red Boat a good brand?
And any suggestions for the beginner?
Don't know about that brand. Fish sauce is high in umami so you can add it to soups and stews etc. as a flavor bomb. You can do this with soy sauce as well.
I can't get red boat here, but I've been told it is one of the better ones.
I use squid.
Use it on almost anything you would "normally" use salt in. It's addictive :)
Red Boat is very good - my second favorite brand. Tra Chang Gold is my favorite - when I first got it I knew it must be good, as it had no English on the bottle, except the nutritional information! lol They also have a regular variety, that was my favorite from the Asian markets, before I found the gold, online, and before Red Boat was available. Now, Red Boat is available in many supermarkets, around here.

Back in the 90s, when I was testing about every brand in the market, along with a friend of mine, who was also getting into Thai food, and some I actually threw out, they were so bad! Some of the ones with really bad aroma, were actually good, in cooked dishes, as that "bad aroma" would cook off, much like using shrimp paste. However, my friend's wife threatened to leave him, if he ever cooked that in the house again! :ROFLMAO:
Best I had was in Vietnam at Phu Quoc. But you were not allowed to take fish sauce on the plane :(
I made those Thai pickled cucumbers. They were good. Stirling liked them better when we had them today than when we had them a bit over a week ago. But today, the heat level had really gone up.

Just to clarify, are those shallots or scallions (green onions)?

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