Pickles: You either love ‘em or you hate ‘em.Ready to eat as it is or as a side dish. Leftover may store in glass container, keep in fridge and serve chilled.
Ingredients :
1pc Cucumber (medium)
1/2 pc Carrot
2pc Shallot
1pc Chilli Padi (optional)
1 tsp Salt
1 tsp Sugar
1 tbsp Rice Vinegar
3 tbsp Thai Sweet Chilli Sauce (optional)
Step by Step :
1. Cut cucumber into halves. Use a teaspoon to scrape away the seeds in the center. (seeds have a lot water & won't make it crunchy). Then cut into thin slices.
2. Julienne carrot & cut Shallot into wedges.
3. Cut chilli padi as well. (omit if can't take spicy)
4. Put cucumber and carrot together in a bowl. Add in salt and mix well. Let it marinate for about 15 mins till cucumber and carrot turn soft and juice comes out.
5. Use your hand, grab a portion of cucumber & carrot, squeeze dry to remove excess water. Discard the water.
6. Now, add Shallot, chilli padi, vinegar, sugar & Thai sweet chilli sauce. Mix till well combine & let it sit for about 10 mins. (you may add more vinegar if you prefer more sour)
* Note - If you are using Rice Vinegar - just add 1 tbsp will be sufficient for a sourish taste. But, if you are using "Cuka Buatan", you might need to add more - probably about 5 tsp. (depending on your taste preference)
7. Ready to eat.
Happy Cooking.