Thai Cucumber Relish

Name: Thai Cucumber Relish
Prep time: 15 min
Cook time: 5 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 100 ml rice vinegar; 80 ml water; 50 g sugar; ½ tsp salt; 400 g cucumber, sliced; 60 g shallots, sliced; 10 g red chili, sliced

Draft recipe — not kitchen-tested

VegEasy

Diet: Veg · Vegan

Thai Cucumber Relish is a Thai dish. Cool the syrup before adding cucumber to keep it crisp.

Prep

15 min

Cook

5 min

Rest, soak, marinate or chill

20 min

Total

40 min

Servings

Difficulty

Easy

Cuisine

Thai

Course

Sides

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Servings

Units

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Syrup

100 ml rice vinegar
80 ml water
50 g sugar
½ tsp salt

Vegetables

400 g cucumber, sliced
60 g shallots, sliced
10 g red chili, sliced

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Syrup · About 3 min

Simmer 100 ml rice vinegar, 80 ml water, 50 g sugar, ½ tsp salt 2–3 minutes until sugar dissolves.
Check: Look for this result: sugar dissolves.
Step 1 complete

Cool · About 20 min

Cool syrup to room temperature, about 20 minutes.Step 2 complete

Combine · About 5 min

Pour over 400 g cucumber, sliced, 60 g shallots, sliced, 10 g red chili, sliced and serve. Refrigerate leftovers; this is fresh relish, not shelf-stable pickles.Step 3 complete

Storage

Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.

Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

FAQ

What matters most when making Thai Cucumber Relish?

Cool the syrup before adding cucumber to keep it crisp.

What can I substitute in Thai Cucumber Relish?

Use mild red pepper instead of chili.

Can I prepare Thai Cucumber Relish ahead?

Prepare the measured ingredients for Thai Cucumber Relish one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.