Bangkok Spicy Cucumber Relish

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.

• Ready In: 40 mins
• Serves: 4
• Yields: 2 cups

Ingredients

• 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.