Sweet-sour-spicy Cucumber Pieces Ala Bangkok

5 from 6 votes
Prep Time 30 minutes
Cook Time 10 minutes
Rest Time 2 minutes
Total Time 2 minutes
Course Dinner
Cuisine European
Servings 10 people


To garnish:

  • 3 Hot peppers, red, long, medium hot to hot
  • 2 tbsp Mustard seeds, yellow
  • 1 tsp Oregano
  • 100 g Rice wine vinegar, clear, mild
  • 2 tbsp Rice wine vinegar, black
  • 200 g Water
  • 120 g Sugar, white, fine
  • 10 g Salt
  • To taste:
  • Salt
  • Sugar, white, fine
  • Rice wine vinegar, clear, mild
  • Lime juice
  • Dill sprigs, fresh


  • Wash the cucumber, peel it, cut it in half lengthways, remove the grains and cut across into approx. 5 mm thick slices. Wash the peppers, cut in half lengthways and remove the grains. Cut lengthways into thin strips and work them into small cubes. Put all ingredients from mustard seeds to salt in a saucepan and bring to the boil briefly. Let cool and season to taste. Add the cucumber pieces and let ripen in a sealed jar in the refrigerator for 2 days.
  • Strain the broth and pour it back into the glass to serve.


  • The tbsp-wise use of the broth gives salads and sour dishes an ultimate kick.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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