Thai Cucumber Relish - Ah Jaht

This is a fresh, crisp relish whose icy greens are just beautiful to look at. I serve this as a salad with creamy Thai coconut curries and any other time I want a salad that will clear the palate. It is simple to assemble and keeps well. Submerged in its brine, the cucumbers will keep for up to a week in the refrigerator. The relish requires no special ingredients and can be assembled in less than 15 minutes. It is best served cold after marinating for a few hours. Like heat? Add more chilies. I have been known to add small amounts of chopped peanuts and freshly chopped cilantro.




Thai Cucumber Relish - Ah Jaht

Ingredients:
1/2 cup white or rice wine vinegar
1/2 cup water
1/2 cup sugar
1 teaspoon salt
2 large hothouse cucumbers or 1 pound garden cucumbers
3 tablespoons thinly sliced shallots or coarsely chopped red onion
2 teaspoons thinly sliced small red or green chilies

Directions:
1) Combine vinegar, water,sugar and salt in a medium saucepan. Stir over medium heat until sugar and salt dissolve. Set aside. Cool.
2) Peel cucumbers if you wish. Cut them lengthwise into 4 long strips. Cut each strip crosswise into bite size triangles. Combine with shallots and chilies in a small bowl. Add cooled dressing. Can be served at room or chilled. Yield: 3 cups.