fast and spicy thai pickles

Name: Fast and Spicy Thai Pickles
Prep time: 15 min
Cook time: 4 h
Yield: 6
Cuisine: Thai
Ingredients: 1 cup(s) white vinegar; 1 cup(s) granulated sugar; 1/4 cup(s) 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(s) garlic; 1 teaspoon(s) salt

(1 RATING)

53 Pinches 1 Photo

Edith Kehoe

Ottawa, ON

Updated on Aug 4, 2013

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.

Rate

prep time 15 Min

cook time 4 Hr

method Canning/Preserving

yield 6-8 serving(s)

Ingredients

1 cup white vinegar
1 cup granulated sugar
1/4 cup 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 cloves garlic
1 teaspoon salt

How To Make fast and spicy thai pickles

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.

Step 2

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