Best Thai Pickles Achat Recipes
EASY PICKLED THAI CHILI PEPPERS
Fiery Easy Pickled Thai Chili Peppers give a kick to everything from grilled meats, fish, soups, Asian noodles, rice and sauces. These addictive peppers are Whole30, paleo, gluten free, grain free, dairy free, sugar free, clean eating, real food (and of course, vegan!).
Provided by Lora
Categories Appetizer
Number Of Ingredients 5
Steps:
- Rinse off peppers.
- Be sure to put on gloves to handle the peppers. Pack peppers into glass jars (or one very large with a tight-fitting lid). If pickling slices, add the slices to the jars and pack them in.
- Add 2 cloves of garlic to each jar ( I used two small jars). Depends how tightly you pack the peppers, I really packed mine in. If using one large jar, add them all into that jar.
- In a medium saucepan, combine water, vinegar, salt (and sugar, if using...see NOTES).
- Bring water to a low simmer and stir until salt (and sugar, if using, see NOTES)are just melted (not boiling).
- Remove vinegar mixture and using a ladle very carefully pour the mixture into the jars with the peppers.
- Allow to cool for approximately 1-hour, cover and refrigerate.
- The pickled Thai chili peppers are ready to eat in 24 to 48 hours.
AJAD (AUTHENTIC THAI CUCUMBER SALAD)
This fresh pickle is the classic accompaniment to many deep-fried and barbequed Thai appetizers and some curries. It's best made a few hours before serving.
Provided by Toi
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 4h15m
Yield 6
Number Of Ingredients 7
Steps:
- Combine vinegar, water, sugar, and salt in a saucepan over medium heat. Bring to a boil and cook until sugar and salt are dissolved, 3 to 5 minutes. Taste and adjust seasoning so the pickling liquid is pleasantly sweet, sour, and lightly salty.
- Combine cucumbers, shallots, and chile peppers in a large bowl. Cover with pickling liquid. Refrigerate for a few hours to let flavors combine.
Nutrition Facts : Calories 93.5 calories, Carbohydrate 22.9 g, Fat 0.3 g, Fiber 1.6 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 590.4 mg, Sugar 13.9 g
QUICK & EASYTHAI STYLE VEGETABLE PICKLE
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
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
CUCUMBER AJAT
A simple and refreshing relish for grilled meats. You can make the vinegar and sugar dressing up to six weeks ahead of time (store it in the fridge), but assemble the relish the day you plan to serve it.
Provided by James Syhabout
Categories HarperCollins Salad Side Cucumber Shallot Quick & Easy Quick and Healthy Vegetarian Vegan Wheat/Gluten-Free
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- Combine the cucumbers, shallots, and chiles in a serving bowl. In a separate bowl whisk together the vinegar, sugar, and salt until the sugar has completely dissolved. Add the vinegar mixture to the cucumbers, making sure they're covered. Let the cucumbers pickle for at least 15 minutes before serving.
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