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


  • 1 c
    white vinegar
  • 1 c
    granulated sugar
  • 1/4 c
  • 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
  • 1 tsp

How to Make Fast and Spicy Thai Pickles


  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.

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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