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fast and spicy thai pickles

(1 rating)
eck77 avatar
Recipe by
Edith Kehoe
@eck77
Ottawa, ON

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 rating)
yield 6 -8
prep time 15 Min
cook time 4 Hr
method Canning/Preserving

Ingredients For fast and spicy thai pickles

  • 1 c
    white vinegar
  • 1 c
    granulated sugar
  • 1/4 c
    water
  • 3 md
    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
    garlic
  • 1 tsp
    salt

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.
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