Thai Cucumber Salad From New York Times Recipe
Ingredients 4 (about 1 3/4 pounds) cucumbers 6 tablespoons white vinegar 6 tablespoons sugar 3/4 cup water Salt & ground pepper 2 tablespoons hot pepper 1/3 cup finely chopped coriander leaves Preparation Peel and thinly slice the cucumbers. There should be about 5 cups. Blend the vinegar, sugar, water, salt and pepper in a small saucepan and bring to a simmer. Stir until the sugar dissolves. Pour the liquid over the cucumbers....