Thai Cucumber Pickles (Achat)

This refreshing salad of cucumbers, chilies, shallots, vinegar, and sugar is a typical condiment for Thai dishes. It's simple to make and I often make a large batch in a mason jar, which keeps well in the frig for up to a week. I could eat these all day, with or without a main course on the side. Just sayin!
   

Ingredients:
1/2 cup white vinegar
1/2 cup water
1/4 cup sugar
1 tsp. salt

6 small Japanese cucumbers (or 1 hothouse cucumber), thinly sliced
3 tbsp. minced shallot or red onion
1 red jalapeño or Fresno chili, sliced
1 tbsp. chopped cilantro leaves

1 24-oz. wide mouth mason jar

1. Combine vinegar, water, sugar and salt in a small, non-reactive sauce pan over medium heat. Bring to a gentle boil to dissolve the sugar and salt. Remove from heat and let cool to room temperature.

2. Add the sliced cucumber, minced shallots, Fresno chilis, and chopped cilantro to the vinegar mixture. Stir well.

3. Pour into a mason jar, seal, and shake to distribute the ingredients.

4.  Refrigerate at least 1 hour before using. Can be kept in the frig for up to a week.
 

 Distilled white vinegar, sugar, water, kosher salt.

Heat the above ingredients in a saucepan over medium heat until dissolved. Let cool to room temperature. 

 Sliced cucumbers, jalapeños, and chopped red onions.

 Add the sliced cucumbers, chilies, chopped red onions (or shallots), and 1 tbsp. chopped cilantro to the cooled vinegar mixture; stir well to combine. 

  Pour the mixture into a large mason jar, seal, and shake gently to combine the ingredients. Refrigerate at least one hour before using. Can be kept up to one week in the refrigerator.