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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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

Directions Step-By-Step

1
Combine 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.
2
Add garlic, salt and chili (flakes or fresh). Remove from heat and allow to cool 10 minutes.
3
Cut 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.
4
Place 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