Thai Cucumber Pickle - cooking recipe

Ingredients

6 None pickling cucumbers, halved lengthwise and seeded
1/4 cup kosher salt
2 cups rice vinegar
1/2 cup sugar
2 tbsp fish sauce
1 piece (3/4 inch) fresh ginger, grated
2 cloves garlic, crushed
1 None fresh long red chili pepper, thinly sliced
1 None red onion, thinly sliced

Preparation

Place the cucumber in a colander and sprinkle with salt. Let stand for 2 hours. Rinse well under cold water. Pat dry with paper towels. Cut into thin slices.
Combine the vinegar, sugar and fish sauce in a medium saucepan. Stir the mixture on medium heat until the sugar dissolves. Add the ginger, garlic and chili pepper; bring to a boil. Remove from the heat.
Place the cucumber and onion in sterilized jars. Pour the vinegar mixture over the cucumber. Seal the jars tightly; cool. Refrigerate overnight. Store in refrigerator up to 2 weeks.