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Cucumber and Shallot Pickle





Yields
20 Servings



Cook Time
20 mins



Pickle Time
15 mins



Total Time
35 mins

Add this to the side of Thai Curry Chicken Wings, along with some jasmine rice and an ice-cold light lager.

Cucumber and Red Onion Pickle




Iain Bagwell
 1 ¼ lbs pickling cucumbers (such as Kirby) or Persian cucumbers, quartered lengthwise and sliced 1⁄4 in. thick
 1 ¼ cups thinly sliced shallots
 10 fresh red or green Thai chiles*, thinly sliced crosswise
 1 ¼ cups each distilled white vinegar and sugar
 1 tbsp plus 1 tsp kosher salt
1

The day before, cut up the vegetables and chill.

2

About half an hour before serving, take a break from curry-making to mix the cucumbers, shallots, and chiles in a deep bowl. In a separate bowl, whisk together vinegar, sugar, and salt until sugar has dissolved.

3

Pour liquid over cucumbers and let pickle 15 minutes to 1 hour (they should be fresh and crunchy).

*Thai chiles are very hot; seed them for a milder pickle.

Nutrition Facts

20 servings

Serving size

Amount per serving
Calories59
% Daily Value *
Total Fat 0g

Saturated Fat 0g
Cholesterol 0mg
Sodium 351mg16%
Total Carbohydrate 14g6%

Dietary Fiber 0.4g2%
Protein 0.4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.