Thai Cucumber Pickle

1. 1

   Place the cucumber in a colander and sprinkle with salt. Let stand for 2 hours. Rinse well under cold water. Pat dry with paper towels. Cut into thin slices.

2. 2

   Combine the vinegar, sugar and fish sauce in a medium saucepan. Stir the mixture on medium heat until the sugar dissolves. Add the ginger, garlic and chili pepper; bring to a boil. Remove from the heat.

3. 3

   Place the cucumber and onion in sterilized jars. Pour the vinegar mixture over the cucumber. Seal the jars tightly; cool. Refrigerate overnight. Store in refrigerator up to 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.