Thai Cucumber Pickle

• 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

1. 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.
2. 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.
3. 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.

pickling cucumbers, kosher salt, rice vinegar, sugar, fish sauce, fresh ginger, garlic, long red chili pepper, red onion

Taken from recipes-plus.com/api/v2.0/recipes/35893 (may not work)