| 12 cup Rice vinegar | | 5 tbl Thangkwa (cucumber) | | 2 tbl Hom daeng (shallot), finely sliced | | 1 tbl Nam som paep (palm sugar) | | 1 tbl Haeo (water chestnut), finely sliced | | 1 tbl Prik chi fa daeng (red Thai jalapenas), sliced |
| | This pickle is often confused with the similar-in-concept, but functionally quite different, than gkwa kiaowan, a sweet & sour cooked relish. | | Slice the cucumber in four lengthwise, then slice the pieces to segments about an eighth of an inch thick. | | Slice the tops of the chilis (green ones can be used if red are not available, but Thais like the color contrast), and tap out any loose seeds, and discard, then slice the chilis across into thin rounds. Slice the shallots and water chestnuts . | | Combine and serve. | | This will keep 2 or 3 weeks in a referigerator. It is a traditional accomaniment to snacks such as spring rolls , or to barbequed foods. |
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