Cucumber Pickles

Another recipe for the cucumber salad accompaniment to the meat satay dish.

Cucumber Pickles

1/2 cup white vinegar
1/2 cup water
1/2 cup sugar
1 teaspoon salt
6 small cucumbers or 1 large hothouse cucumber or Japanese cucumber
3 tablespoons coarsely chopped shallot or purple onion
1 teaspoon finely chopped fresh hot chili
1 tablespoon finely chopped dry-roasted peanuts
A few fresh cilantro leaves

To prepare the pickle, combine the vinegar, water, sugar, and salt in a small saucepan over medium heat.
Bring to a gentle boil, stirring to dissolve sugar and salt.
Remove from the heat and cool to room temperature.

Just before serving time, peel the cucumbers, slice them crosswise, about 1/4 inch thick, and cut the slices in half.
Combine the cucumber slices with the vinegar dressing, shallot, and chilies and divide between 2 serving bowls.
Sprinkle each serving with peanuts and garnish with a few leaves of cilantro.

For the cucumber pickles, make the dressing and refrigerate for up to 1 day.
Add the cucumbers, shallots, chili, and garnishes just before serving so everything will be crisp.