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Sweet And Sour Fresh Cucumber--Taeng Kwa Brio Wan


2 large cucumbers, peeled, halved lengthwis; sliced thinly
1 small red onion, peeled, halved; sliced thinly
1/2 teaspoon dried red chile flakes
4 tablespoons granulated sugar
1/2 cup water
5 tablespoons white vinegar
1/2 teaspoon salt

Place cucumber, onion and chile flakes in a mixing bowl. In a small saucepan, over low heat, dissolve the sugar in the water. Remove from the heat and stir in the vinegar and salt. Pour this mixture over the vegetables in the bowl. Stir and refrigerate until served. I remove the seeds from the cucumbers. Source: "The Original Thai Cookbook" by Jennifer Brennan Posted to the BBQ List by Steven Douglass on Aug 24, 1998. - - - - - - - - - - - - - - - - - - NOTES : This fresh relish is usually served in Thailand as an accompaniment to beef and chicken satay with peanut sauce. Freshly made in larger amounts it can be refrigerated in jars for a week, no longer.

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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