Adapted from True Thai, The Modern Art of Thai Cooking by Victor Sodsook. New York: William Morrow and Company, Inc., 1995.
1 cup distilled white vinegar
1 cup light brown sugar (or white sugar)
1 tsp. salt
1 large cucumber
2-3 serrano chilis or 4-6 small thai chilis, finely chopped
1/2 cup unsalted peanuts, crushed or finely chopped
1/3 cup loosely packed chopped clilantro
Combine vinegar, sugar & salt in a small saucepan. Bring to a boil over medium heat, stir to dissolve sugar & salt. Cook 1 minute at a gentle boil. Set aside to cool.
When ready to serve, peel, seed (if necessary) and dice or thinly slice the cucumber. Place the cucumber, chilis, peanuts & cilantro in a bowl. Add cooled vinegar. Mix and serve immediately.
The dressing can be made a day in advance. Add to the rest of the relish ingredients just before serving so that everything remains crisp.