Pickled Cucumber and Shallot Salad

Pickled Cucumber and Shallot Salad


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This is a wonderful Thai pickled cucumber salad that is made a few hours before eating with your favourite barbecue or fried meats.


Serves: 6 

  • 1/2 cup white vinegar
  • 1/4 (60ml) cup water
  • 4-5 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 6 cucumbers, peeled and thinly sliced
  • 3 shallots, thinly sliced
  • 2 chillies, sliced longwise in halves

Preparation:10min  ›  Cook:5min  ›  Extra time:3hours chilling  ›  Ready in:3hours15min 

  1. In a small saucepan mix the vinegar, water, sugar and salt. Bring to a boil then contiue to boil for a few minutes to dissolve all the salt and sugar.
  2. Taste and adjust seasoning so the pickling liquid is pleasantly sweet, sour and lightly salty to you.
  3. Pour the liquid over the cucumbers, shallots and chillies.
  4. Let flavours combine in the refrigerator for a few hours.

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