RECIPE: Sweet Hot Cucumber Salad

Years ago, I got this recipe out of a Thai cookbook, and it's very different from all the other ones I've seen on the internet.  This one has only 6 ingredients and comes together quickly.  It's one of our favorite ways to eat cucumber as it cuts through the rich saucy dishes we love. 

Sweet Hot Cucumber Salad

Makes 4 cups

• 4-6 large pickling cucumbers OR 3-4 small cucumbers OR 1.5 english cucumbers
• 1/4 c. thinly sliced red onion
• 1 red chili pepper, thinly sliced (optional, I've made this without it)
• 1 T. vinegar
• 2 T. white sugar (use a little more if you use turbinado or biodynamic sugar)
• 2 T. hot water
• 1/4 t. salt

If you're using an english cucumber cut it into 3-4" pieces, if you're using small cucumbers cut them in half lengthwise.  Pickling cucumbers can be left whole and are my preferred variety for this because their seeds are so small.

Slice cucumber lengthwise into very thin strips using a vegetable peeler (or mandolin if you have one).  I don't use the top and bottom strip which are all skin.  Mix the slices with sliced onion and pepper in a medium size bowl.

slicing the cucumbers with a vegetable peeler

Mix sugar and water until sugar is dissolved.  Add salt and vinegar, taste that it's balanced, and pour over cucumber-onion-pepper mixture.

Toss occasionally until all the cucumber has softened, about 20 minutes.  You can see the progression in the photo at the top.   Chill until you're ready to serve it.