These pickled cucumbers are inspired by the spicy-sweet pickles served at Saffron, a popular Thai takeaway in San Diego. Use thin-skinned Japanese, Persian, English or pickling cucumbers, and slice them as thinly as possible. If you have a mandolin or Japanese slicer, this a good time to use it; otherwise, just use a razor-sharp chef’s knife. Serve these pickled cucumbers as a refreshing summer side dish, or use them as a condiment in sandwiches and tacos. They’d be delicious on a sandwich or tortilla with Grass-Fed Beef Bulgogi and Fiery-Sweet Peach Salsa.
If you happen to have a mandoline or Japanese slicer, use that to slice your cucumbers. Otherwise, use your sharpest knife and slice them as thinly as you can.
- 2 cups rice wine vinegar
- 2/3 cup packed brown sugar
- 1/4 cup fresh lime juice (2-3 medium limes)
- 4 teaspoons kosher salt
- 1/2 teaspoon red chili flakes
- 1 pound Japanese, Persian, English or pickling cucumbers, thinly sliced (1/8-inch thick or thinner)
- 1/2 cup thinly vertically sliced red onion
- 1/4 cup chopped cilantro
Combine first 5 ingredients in a small saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat and cool to room temperature.
Combine cucumbers, onion, and cilantro in a medium bowl. Add vinegar mixture and stir to combine. Let stand at room temperature for at least 45 minutes before serving, or transfer cucumber mixture to a clean jar and refrigerate up to 5 days.