Lunch: Pickled Cucumber Relish
Ingredients
2 cups warm water
1 1/2 cups distilled white vinegar
1 1/2 cups sugar
2 teaspoons kosher salt
6 kirby cucumbers (1 1/2 pounds), quartered lengthwise and thinly sliced crosswise
2 medium shallots, thinly sliced
2 Thai chiles, thinly sliced
2 tablespoons chopped cilantro
Instructions
In a medium bowl, combine the water with the vinegar. Add the sugar and salt, stirring to dissolve. Stir in the cucumbers, shallots and chiles. Cover and refrigerate for at least 1 hour and up to 3 days. Stir in the cilantro just before serving.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
