Fast and Spicy Thai Pickles

Edith Kehoe

By
@eck77

These are so easy to make and perfectly addictive. Make them in the morning and eat them for supper. For a nice change, you can add one red pepper, sliced in strips.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
6-8
Prep:
15 Min
Cook:
4 Hr
Method:
Canning/Preserving

Ingredients

1 c
white vinegar
1 c
granulated sugar
1/4 c
water
3 medium
cucumbers, seeded, sliced into spears
6
green onions, sliced on an angle
2
birds eye peppers, chopped finely or 2 tsp dried chili pepper flakes
10 clove
garlic
1 tsp
salt

Step-By-Step

1Combine vinegar, sugar and water in a pot on the stove. Bring to a boil, turn down heat and allow to simmer for 10 minutes. It will thicken somewhat.

2Add garlic, salt and chili (flakes or fresh). Remove from heat and allow to cool 10 minutes.

3Cut cucumbers in half, lengthwise. Remove seeds. Slice lengthwise into halves and then quarters. Cut each strip in half so that each piece is about 3-4 inches in length.

4Place cucumbers in a shallow glass or plastic container. Pour prepared vinegar syrup over top, including chili and garlic cloves. Stir gently so all the cucumbers are coated. Seal container with a lid or plastic wrap. Add green onions. Store in fridge for 4 hours before serving. Will keep in fridge up to a week.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Thai
Dietary Needs: Vegetarian
Other Tag: Quick & Easy