Pickled Thai Cucumber Salad

Cucumber Salad pic1

Apple cider vinegar is made by fermenting the sugars from apples. During the making process, fermented sugars become alcohol, bacteria are added to the alcohol solution, which further ferment the alcohol and turn it into acetic acid. In French, the word “vinegar” actually means “sour wine.” Learn something new everyday.

Organic apple cider vinegar is all natural, antibacterial, antiviral and antifungal. Besides adding flavor to a salad or canning fruits and vegetables, apple cider vinegar with honey can also help to soothe your sore throat. Apple cider vinegar diluted with reasonable amount of water can reduce symptoms of acid reflux and heartburn, clear up your skin, whiten your teeth… and so much more surprising home remedies that can add beneficial effects to your daily life. Apple cider vinegar has become my new best friend in the kitchen, literally.

 

Pickled Thai Cucumber Salad

You can either dice or slice the cucumber and onion, however you want.

Cook the pickling ingredients in a small pot until boiling, stir well. Continue to cook on medium heat for 3 to 5 minutes to reduce the sharp taste in the vinegar. Remove from heat, let cool for a minute. Pour the hot liquid over salad, mix and put in the refrigerator until meal time or next day. Great to eat with Thai peanut sauce curry chicken. Sometimes we serve it with our steak dinner. We like the contrasted flavor.

This is a very light, sweet and tangy pickled salad. Its crisp texture and refreshing flavor will light up any meals. Serve alongside chicken satay or other Thai food. Finish in 1 to 3 days.

Cucumber Salad pic2

 

Print recipe:

Pickled Thai Cucumber Salad

  • Servings: 3 to 4 | Recipe by Leslie at Soups Ahoy
  • Print

Cucumber Salad pic4 print

Ingredients and Instructions

Salad:
1 small English cucumber, 1 sweet onion
1 small red pepper, optional

Pickle Liquid:
2 cups water, 1/2 cup apple cider vinegar
2 tablespoons granulated sugar
2 teaspoons regular salt

You can either dice or slice the cucumber and onion, however you want.

Cook the pickling ingredients in a small pot until boiling, stir well. Continue to cook on medium heat for 3 to 5 minutes to reduce the sharp taste in the vinegar. Remove from heat, let cool for a minute. Pour the hot liquid over salad, mix and put in the refrigerator until meal time or next day. Great to eat with Thai peanut sauce curry chicken. Sometimes we serve it with our steak dinner. We like the contrasted flavor.

This is a very light, sweet and tangy pickled salad. Its crisp texture and refreshing flavor will light up any meals. Serve alongside chicken satay or other Thai food. Finish in 1 to 3 days.

 


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https://soupsahoy.wordpress.com/2016/03/11/pickled-thai-cucumber-salad/

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One thought on “Pickled Thai Cucumber Salad

  1. I think the vegs can be cut into smaller pieces–my preference. I like the blended flavors of this salad. More blending would occur with smaller pieces. Tastes great!

    Like

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