Thai Quick Pickle

https://www.seletsucre.com/ajat-thai-quick-pickle/

INGREDIENTS

For the syrup:

• 1 cup white vinegar
• 1 cup granulated sugar
• 1/4 cup water
• salt, to taste

For the pickle

• 3 large cucumbers, sliced in half-moons*
• 6 – 8 shallots, thinly sliced
• 6 – 8 jalapeno peppers (or other mild peppers), sliced
• 1 bunch cilantro leaves (optional)*

(To make fewer servings, cut back on the vegetables and cilantro, and use only a portion of the syrup. Save the rest of the syrup for the next batch.)

DIRECTIONS

1. For the syrup - In a medium pot over high heat, combine 1 cup white vinegar, 1 cup granulated sugar, and 1/4 cup water, and bring to a boil, stirring. Remove from heat, and let cool, then add salt, to taste. Store in the refrigerator until ready to serve.

2. For the pickle - When ready to serve, arrange 3 large cucumbers, sliced in half-moons, 6 – 8 shallots, thinly sliced, and 6 – 8 jalapeno peppers (or other mild peppers), sliced in a bowl, and pour the cooled syrup over them.

3. Garnish with 1 bunch cilanto leaves. Serve alongside satay, curries, or other Thai dishes.