Thai Pickles

Back home in California, there was a stall at the Public Marketplace that served delicious chicken satay. My dad used to take us to Borders Books & Music right next door and let us read books there all afternoon (saved a lot of money by finishing them there and not buying them), and then he would buy us chicken satay appetizers with extra pickles as an after-reading snack. Here is a recipe for the Thai pickles (they go well with the Awesome Fake Satay Sauce).

Ingredients:

1 large cuke

1/4 of a red onion

2/3 cup rice vinegar

1/2 cup water

1 heaping tbsp sugar

Chop up the cuke into bite sized pieces. Slice up the red onion into nice thin slices. Toss them together in a jar and set aside. Heat up the water and vinegar in a small pot over the stove - just enough to get that heaping tbsp of sugar to dissolve - this is your pickling juice. Pour the pickling juice into the jar, making sure all the cucumber and onions are submerged. Put it in your fridge for several days. Voila, Thai pickles, for you to enjoy after you get thrown out of the store by Barnes and Noble clerks for creasing the spines on their brand new paperbacks.