Thai Style Pickled Lemon Cucumbers

Yield: 2 cups

2 tbs. superfine sugar
¼ cup limejuice
¼ cup rice wine vinegar
2 lemon cucumbers thinly sliced

Place the first three ingredients in a bowl and stir until sugar is dissolved. Add cucumbers and toss well. Refrigerate for an hour or up to two days in an airtight container.

Thai Style Pickled Red Carrots

Yield: 3 cups

2 small red chilies, thinly sliced
3 cloves garlic, minced
2 tbs superfine sugar
¼ cup limejuice
¼ cup rice wine vinegar
1/8-cup fish sauce
4-5 red carrots thinly sliced, match stick sized

Place first 6 ingredients in bowl. Stir until sugar is dissolved. Add the carrots and toss well. Refrigerate for an hour or up to two days.