Best Fast And Spicy Thai Pickles Recipes

FAST AND SPICY THAI PICKLES

Fast and Spicy Thai Pickles image

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.

Provided by Edith Kehoe

Time 4h15m

Number Of Ingredients 8

Ingredients

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

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)

Thai Pickles (Achat) image

Slightly sweet, with a hint of heat, these pickles make a great snack, or accompaniment to thai dishes. I particularly like them with egg dishes.

Provided by EmmyDuckie

Categories Thai

Time 3h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup rice vinegar
2 medium cucumbers, thinly sliced
1/2 cup red onion, thinly sliced
2 tablespoons cilantro leaves, chopped
1 small red chili pepper, seeded and chopped
1 tablespoon sugar
1/2-1 teaspoon salt
black pepper

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.

QUICK & EASYTHAI STYLE VEGETABLE PICKLE

Quick & Easythai Style Vegetable Pickle image

Thisis a side dish served with Thai food and specially with Thai dry curries.It can also be used as a dip with thjai savoury snacks

Provided by Nikki O

Categories Asian

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 8

Ingredients

250 ml rice vinegar
200 g shallots
200 g carrots, sliced
200 g cucumbers, sliced
2 green chilies, sliced
2 red chilies, sliced
1 teaspoon salt
4 tablespoons sugar

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.

Nutrition Facts : Calories 182, Fat 0.5, SaturatedFat 0.1, Sodium 848.2, Carbohydrate 44.1, Fiber 3.6, Sugar 24.9, Protein 4

QUICK & SPICY ASIAN PICKLES

Quick & Spicy Asian Pickles image

Provided by Jennifer Rubell

Categories Soy Vegetable Freeze/Chill No-Cook Chill Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

1/4 cup rice vinegar
4 teaspoons sugar
1 teaspoon soy sauce
1 teaspoon fish sauce
1/2 teaspoon dried crushed red pepper
2 small English hothouse cucumbers

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.

SPICY PICKLES

Spicy Pickles image

Provided by Bobby Flay

Categories side-dish

Time P1DT12m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

4 cups white wine vinegar
2 tablespoons sugar
1/2 teaspoon red pepper flakes
1 teaspoon white peppercorns
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1/2 teaspoon fennel seeds
1/2 teaspoon cumin seeds
2 tablespoons kosher salt
3 tablespoons fresh dill, coarsely chopped
3 tablespoons fresh cilantro leaves, coarsely chopped
6 kirby cucumbers, washed and sliced crosswise into 1/2-inch thick slices

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

Spicy Quick Pickles image

A quick soak in a spicy, tangy brine transforms cucumbers into pickles that are perfect for snacking, stacking on a burger or piling on a charcuterie board. The combination of serrano chiles and sambal oelek gives these quick pickles a fiery kick while a touch of sugar balances the heat.

Provided by Justin Chapple

Categories side-dish

Time 6h10m

Yield 1 quart

Number Of Ingredients 8

Ingredients

12 to 14 ounces Persian, kirby or English cucumbers, cut into chunks (see Cook's Note)
4 serrano chiles, halved lengthwise
3 scallions, cut into 2-inch lengths
1 cup water
1 cup distilled white vinegar
2 tablespoons kosher salt
1 tablespoon sugar
1 tablespoon sambal oelek

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.