Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Thai Cucumber Pickles Followup-To: rec.food.cooking Date: 11 Mar 2000 05:25:25 -0700 Organization: attcanada.net Lines: 32 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <049701a91d9b$734273a0$29a8c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:40345 Thai Cucumber Pickles >From "Practical Thai Cooking" 3 cups cucumbers, sliced thinly 1/2 small onion, sliced thinly 1 Tablespoon cilantro leaves, chopped 1/2 cup peanuts, crushed MIXTURE 1 2 each red chili peppers, seeded 2 teaspoons garlic, chopped 2 teaspoons cilantro root, chopped 2 teaspoons peppercorns, whole or ground MIXTURE 2 1/2 cup vinegar 2 Tablespoons soy sauce 1 1/2 teaspoons sugar Place cucumber and onion in a bowl and toss. Place MIXTURE 1 in a blender or food processor and blend to make a rough paste. Blend MIXTURE 2 by hand, then mix together 1 and 2. Immediately pour over the cucumbers and sliced onion. Place in a serving dish and sprinkle with the cilantro leaves and crushed peanuts. Serve immediately. To make it hotter add more red pepper or a shake or two of cayenne. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.