Bangkok Spicy Cucumber Relish

Nana Chickens's Note:

This recipe comes from one of my favorite cookbooks I use in the summer, The Thrill of the Grill by Chris Schlesinger and John Willoughby. It compliments any grilled food. I personally enjoy this dish with grilled fish or pork that has an Indonesian flare. The cook time is actually refrigeration time before serving.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Serves: 4

Yield: 2.0 cups

• 2 cucumbers
• 1 small red onion , diced
• 5 tablespoons white vinegar
• 4 tablespoons sugar
• 1 tablespoon chopped cilantro
• 1 teaspoon red pepper flakes
• salt
• freshly cracked black pepper

Directions:

1. Wash cucumbers well to remove waxy deposit, cut them in half lengthwise, and then slice them thin.
2. In a bowl, mix all the remaining ingredients and toss the cucumber slices with the mixture.
3. Will keep 4 days, covered and refrigerated.