Fast and Spicy Thai Pickles
1 cwhite vinegar
1 cgranulated sugar
3 mediumcucumbers, seeded, sliced into spears
6green onions, sliced on an angle
2birds eye peppers, chopped finely or 2 tsp dried chili pepper flakes
How to Make Fast and Spicy Thai Pickles
- 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.
- Add garlic, salt and chili (flakes or fresh). Remove from heat and allow to cool 10 minutes.
- 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.
- 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.