Sweet & Spicy Thai Cucumbers Recipe

Name: The Cowfish Sushi Burger Bars Sweet & Spicy Thai Cucumbers Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 cups water; 1 cups rice vinegar; 3 tbs granulated sugar; 2 tbs light soy sauce; 1 tbs fish sauce; 2 tsp kosher salt; 2 tbs lime juice; 1 tsp chili flakes; 2 each Thai bird's eye chilies, sliced (optional for extra heat); 4 cups English cucumbers (or Kirby cucumbers), thinly sliced; 1 each shallot, very thinly sliced; 2 each garlic cloves, smashed and thinly sliced; 0.5 cups fresh cilantro leaves, picked; 0.25 cups fresh Thai basil or mint leaves (optional); 1 tbs toasted sesame seeds; 2 tsp crushed roasted peanuts (optional); 1 tsp neutral oil (optional, for gloss)

Inspired by The Cowfish Sushi Burger Bar

Time1h

Serves4

A quart of our crisp, sweet and spicy Thai cucumbers.

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Ingredients

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Pickling liquid & seasoning

2 cups water

1 cups Rice vinegar

3 tbs granulated sugar

2 tbs light soy sauce

1 tbs Fish sauce

2 tsp kosher salt

2 tbs ReaLime juice

1 tsp Chili Flakes

2 each Thai bird's eye chilies, sliced (optional for extra heat)

Vegetables & aromatics

4 cups English cucumbers (or Kirby cucumbers), thinly sliced

1 each shallot, very thinly sliced

2 each garlic cloves, smashed and thinly sliced

1/2 cups fresh cilantro leaves, picked

1/4 cups fresh Thai basil or mint leaves (optional)

Finish & garnish

1 tbs toasted sesame seeds

2 tsp crushed roasted peanuts (optional)

1 tsp neutral oil (optional, for gloss)

Method

Prepare cucumbers & aromatics

Slice cucumbers

Wash cucumbers and trim the ends. Using a sharp knife or mandoline, thinly slice cucumbers into 1/8–1/4-inch rounds. Place slices into a large bowl.

Add the very thinly sliced shallot and the smashed, thinly sliced garlic to the bowl with cucumbers.

Sprinkle 1/2 teaspoon of the kosher salt over the cucumber mixture and toss gently. Let sit for 10 minutes to draw out a little water, then drain any excess liquid and pat cucumber mixture lightly with paper towels. This keeps the pickles crisp.

Make pickling liquid

In a small saucepan combine water, rice vinegar, granulated sugar, remaining 1.5 tsp kosher salt, light soy sauce, fish sauce, lime juice and chili flakes. If using fresh bird's eye chilies, add the sliced chilies now.

Bring mixture to a gentle simmer over medium heat, stirring until the sugar and salt are fully dissolved (about 2–3 minutes). Remove from heat and let cool slightly for 5 minutes.

Combine & chill

Place the drained cucumber, shallot and garlic mixture into a clean quart-sized jar or airtight container, packing gently but not crushing.

Pour the warm (not piping hot) pickling liquid over the cucumbers, making sure slices are fully submerged. Use a spoon to press down if necessary. Allow the jar to cool to room temperature for 20–30 minutes uncovered.

Cover the jar and refrigerate for at least 2 hours before serving. For best flavor, chill 8–12 hours to let sweet, salty and spicy flavors meld.

Finish & serve

Just before serving, taste and adjust seasoning: if too sharp add 1 tsp sugar; if too salty add 1 tsp water or lime juice to brighten. Stir in chopped cilantro and optional Thai basil or mint.

Drain most of the pickling liquid if desired (reserve some for storage). Transfer cucumbers to a serving bowl or serve straight from the jar. Sprinkle with toasted sesame seeds and crushed peanuts. For a subtle gloss, drizzle 1 teaspoon neutral oil over the top.

Store any leftovers refrigerated up to 2 weeks. Flavor will intensify over time; consume within 2 weeks for best texture.