Ingredients for about 10 servings

2 1/2 lbs cucumbers with the ends trimmed or just use yellow squash (I used a mixture of both and I actually like the yellow squash better for this recipe)

1/2 sweet onion thinly sliced

3 lemongrass stalks (peel off hard outer leaves and cut in 1/3rds and crush stem to release flavors)

2 Thai Chili’s cut in half long ways

thumb size of fresh ginger cut in slices (I removed skin)

5 garlic cloves slightly crushed

10 kaffir lime leaves

1 lime juice and zest

1 Tablespoon coriander

1/2 teaspoon turmeric

2 dried Asian red chili pods lightly crushed

1/2 teaspoon cumin

fresh nutmeg a few scrapes 4-6

1/4 cup dark brown sugar

1/4 cup sugar

2 Tablespoons Tuong gia vi (Golden Valley Soy Sauce) on Food Network a local Thai Restaurant Owner said that this sauce is essential to Thai Cookery so here it is.

2 Tablespoons kosher salt

1/2 teaspoon natural coconut extract

2 1/2 cups rice wine vinegar

3 cups water

teaspoon black peppercorns

Directions

Place cucumbers in a sterilized jar or container. Everything else goes in a pot that you bring to boil and reduce to timer for around ten minutes. Pour over cucumbers and set in refrigerator for at least 5 days and enjoy.

After about a week they look like this

They are tasty. The yellow squash that I pickled with the cucumbers is actually better than the cucumbers. They absorbed more flavors.