Total Time
20mins
Prep 20 mins
Cook 0 mins

A recipe from the cookbook "Vietnamese Bible". States that should last around 10 days stored in the refrigerator

Ingredients Nutrition

Directions

  1. Cut unpeeled cucumbers lenghtways in half and scoop out the seeds (discard the seeds) . Slice the cucumbers thinly.
  2. In a bowl, mix the rice vinegar, sugar , salt and water, stirring to dissolve the sugar.
  3. Add all ingredients and mix.
  4. Cover with clingwrap and set aside on the counter for around 40 minutes, turning occassionally.
  5. Refrigerate and use as required.
Most Helpful

I used a large cucumber for this recipe, as that was all I had on hand. I only got to have it in the fridge for 30 minutes before using but it did not matter this still was a really nice salad.
The sweet & sour combination work's really well together with the cucumber, with just the right hint of heat from the chilli (which I did cut back on a little).
The family really loved this salad and we enjoyed it so much. Such an easy recipe that will be served quite a lot over summer in this household.
Thanks **Jubes**.

Tisme November 12, 2011

Hahaha I'd like to see this last 10 days in MY fridge! Not a chance Jubes! It's yummy with just the right balance of everything-sweet, sour and spicy. Russ bought home a big English cuc (we have to take what we can get here), it had that tough skin which I peeled off but was a nice young sweet one on the inside. It worked just fine.

JustJanS September 19, 2011

I love pickled cucumbers and this was yummy! I enjoyed the hot pepper in it too. Thanks! Made for ZWT 2013 for team Hot Stuff.

Sharon123 August 24, 2013