1 cup white vinegar
1 cup granulated sugar
1/4 cup water
salt, to taste
3 large cucumbers, sliced in half-moons*
6 – 8 shallots, thinly sliced*
6 – 8 fresno peppers (or other mild peppers), sliced*
1 bunch cilantro leaves (optional)*
*To make fewer servings, cut back on the vegetables and cilantro, and use only a portion of the syrup. Save the rest of the syrup for the next batch.
In a medium pot over high heat, combine 1 cup white vinegar, 1 cup granulated sugar, and 1/4 cup water, and bring to a boil, stirring.
Remove from heat, and let cool, then add salt, to taste. Store in the refrigerator until ready to serve.
When ready to serve, arrange 3 large cucumbers, sliced in half-moons, 6 – 8 shallots, thinly sliced, and 6 – 8 jalapeno peppers (or other mild peppers), sliced in a bowl, and pour the cooled syrup over them.
Garnish with 1 bunch cilanto leaves. Serve alongside satay, curries, or other Thai dishes.