Fast and Spicy Thai Pickles

Edith Kehoe


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.

★★★★★ 1 vote
15 Min
4 Hr


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

How to Make Fast and Spicy Thai Pickles


  • 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.

Printable Recipe Card

About Fast and Spicy Thai Pickles

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

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