cucumber relish

This new job I landed is a remote position. I’m amped because I’ve always wanted an excuse to have a real, designated office in my house.

An inspired space that’s all my own (and boyfriend’s I guess…) where I can read, work, think and take pictures.

I’m on the hunt for stand up desks, whiteboards, plants, and a nice office chair.

I’m in a place where I want to blend my work, my yoga, my blog, my playtime into one cohesive life. My hope is that this new inspired space will allow me to do that more seamlessly.

Today I’ve got a pickle. A quick pickle.

I love a good quick pickle.

And this Cucumber Relish is an extra quick pickle because we want our cucumbers barely pickled.

Just the essence of a pickle.

Technically you can leave this in the fridge for up to a week, but we’re going for a super quick pickle in this Cucumber Relish. So the longer you let it hang out, the more pickled it will get.

But it’s still going to taste great, so do you.

You’ve got all the flavors here in this Cucumber Relish – sweet, sour, salty and spicy. All in one little Cucumber Relish that pairs perfectly with grilled meats or curries.

I served it with Grilled Turmeric Chicken, which you should make immediately.

I snagged this recipe from my trusty Simple Thai Food cookbook.

Cucumber Relish

(Start making 20 minutes before you want Cucumber Relish)

 

In a small saucepan, add white sugar, distilled white vinegar, water and salt. Turn the heat to medium and simmer until the sugar has completely dissolved. Let cool on the stove.

Cut your cucumber into small half moons. Slice your shallots thinly. Deseed and mince the Thai chile.

Add the cucumber, shallot, chile and cilantro leaves to a small bowl. When you’re ready to serve, pour the vinegar mixture over the veggies and eat immediately. You can keep this in the fridge, however, the veggies will continue to pickle. The flavor will still be fantastic.

Danielle