This table condiment is but one of dozens of such Thai side dishes that are served at most Thai meals in Thailand. I don't know why this type of Thai popular pickle is rarely served in Western Thai restaurants, as it is very common in Thailand, especially in Isan in the Northeast of Thailand.

This pickle is best when made a head nd allowed to sit in the refrigerator for a few days to develop the flavours. You can use Thai Jalapeños, Serranos or other favourite chiles. I highly recommend using fresh waterchestnuts as they do not have that tinny canned flavour. Fresh water chestnuts can be found in most Asian markets in the produce section. They are so worth finding as the sweetness nd crunch will capture your taste-buds!

1/2 cup rice vinegar
5 tablespoons cucumber
2 tablespoons shallot, finely sliced
1 tablespoon palm sugar
1 tablespoon water chestnuts, finely sliced
1 tablespoon Thai Jalapeños(prik chi fa daeng) sliced

Slice the cucumber in quarters, lengthwise, then slice the pieces into segments about an 1/8" thick.

Remove the chile stems (I prefer using the ripe red chiles) and tap out any loose seeds, and discard, then slice the chiles across into thin rounds. Slice the shallots and water chestnuts.

Combine and serve.

This will keep 2 or 3 weeks in a referigerator. It is a traditional accomaniment to snacks such as spring rolls, or to barbequed foods.