Heidi prepared this Thai Style Pickled Cucumber at home because the cucumber has to be marinated in the fridge overnight to bring out the flavour. This is a great side dish which can be prepared ahead of time. It stays good in the fridge for a week.

Ingredients

• 1 lb Japanese mini cucumber (more crunchy)
• 1 tablespoon salt

Marinating ingredients:

• 1 tablespoon chopped garlic
• 2 tablespoons fish sauce
• 4 tablespoons vinegar
• 4 tablespoons pure cane sugar
• 2 tablespoons sweet chili sauce
• 1 tablespoon chopped shallot and parsley

Instructions

• Cut the cucumber into 1cm x 4 cm sticks.
• Add salt and let sit for 30 minutes to extract the water from the cucumbers.
• Blanch the cucumbers in boiling water for 30 seconds and plunge them into iced water to stop the cooking.
• Pat dry the cucumbers.
• Place the cucumbers in a container and stir in the marinating ingredients.
• Keep in the fridge, covered, overnight.

This side dish is very appetizing. I enjoyed it very much.