Fast And Spicy Thai Pickles Recipes

FAST AND SPICY THAI PICKLES

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.

THAI PICKLES (ACHAT)

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.

SPICY PICKLES

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.

SPICY QUICK PICKLES

Steps:

• Stuff the cucumbers, chiles and scallions into a 1-quart glass or plastic jar with a tight-fitting lid.
• In another 1-quart jar, combine the water, vinegar, salt, sugar and sambal oelek. Close the jar and shake vigorously until the salt and sugar dissolve. Pour over the cucumbers, cover and refrigerate for at least 6 hours (preferably overnight) or up to 1 month.