Fast And Spicy Thai Pickles Recipes

Steps:

• 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.

Steps:

• Put the vinegar in a pan and heat it.
• Add the sugar & salt and stir to dissolve both into the vinegarLet the mixture cool.
• Meanwhile, put the sliced vegetables in a bowl.
• Now cover the vegetables with the vinegar and leave for about half an hour.
• Your mixed vegetable pickle is ready to be served.

Steps:

• Combine all ingredients in a glass jar or bowl.
• Refrigerate at least 3 hours.
• This will theoretically keep for a couple of weeks, but I've never had them last more than a few days.

Steps:

• Combine the first 9 ingredients in a medium saucepan and bring to a boil. Let boil for 2 minutes, remove from the heat and let sit until cooled to room temperature. Add the dill and cilantro. Place the cucumbers, into a large Mason jar, pour the cooled vinegar mixture over them, cover and refrigerate for at least 24 hours or up to 4 days.

Steps:

• Whisk rice vinegar, sugar, soy sauce, fish sauce, and crushed red pepper in large bowl. DO AHEAD Can be made 1 day ahed. Cover and Chill. Slice cucumbers crosswise into 1/4-inch-thick rounds. Add cucumber slices to vinegar mixture; toss. Cover and chill ten minutes to 1 hour, tossing occassionally.