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Thai Cucumbers
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Description
You know those little cukes they never give you enough of at the Thai restaurant? MAKE THESE. They are just as good, and can be eaten sitting in your living room (or standing in front of the fridge with a fork like me!)
Ingredients
- ⅓ cups Rice Wine Vinegar
- ¼ cups Sugar
- ¼ cups Water
- ¼ teaspoons Salt
- 1 whole Large Cucumber
Preparation
In a small pan, combine vinegar, sugar, water and salt; cook over medium heat, stirring, until liquid boils and sugar is dissolved.
Remove from heat and let cool to room temperature.
Peel or score cucumber, if desired and cut lengthwise into quarters; then cut quarters crosswise into 1/8-inch-thick slices.
Place in a serving bowl, pour marinade over cucumbers; stir to blend. If made ahead, cover and refrigerate.
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2 Comments
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debip on 4.7.2010
I think I love you…have been looking for this for awhile…hope this is T H E one…
llc77 on 1.26.2010
I love these at Thai restaurants….always wondered why they only give you 5 tiny pieces! I am literally making them RIGHT now so that I can add a ‘salad’ to my lunches for the rest of the week to up my veggie count! Thank you so much for this recipe! So simple!!