Instructions: This relish is often confused with the simple cucumber pickle, a jad.

Boil the vinegar, water and sugar to form a thin syrup.

Cut the cucumber in four lengthwise, and cut the pieces into segments about an eighth of an inch thick.

Combine the vegetables in a small bowl, pour the syrup over them, and taste for balance.

This will keep for about 3 weeks in the refrigerator.

To serve, pour into a small bowl and garnish with bai chi. Note that Thais usually add drained prik dong (pickled chilis) to the bowl to their own personal taste.

This is an accompaniment to sate, fish cakes and similar snacks and starters.

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