Quick and easy, light and refreshing, these pickled cucumbers and chili peppers are the prefect accompaniment to Chicken Satay with Peanut Dipping Sauce.

Tangy Thai Pickles

¼ cup white vinegar
¼ cup water
¼ cup sugar
½ teaspoon salt
4 – 6 Persian cucumbers
1 shallot, thinly sliced
½ red chili pepper, thinly sliced

In a medium saucepan, combine the vinegar, water, sugar and salt. Cook over medium heat, stirring often, until the sugar and salt dissolve, 3 to 4 minutes. Remove from heat and let the pickling liquid come to room temperature.

Peel cucumbers and slice lengthwise into 4 – 5 thin strips. Lay strips flat along cutting board surface and cut on the bias in alternating directions so you’re left with triangle-shaped cucumber pieces. Place cucumber in a small bowl and top with shallot and chili pepper.

Once liquid has cooled, pour over cucumbers. Serve at room temperature, or cover and refrigerate before serving cold.