Thai Quick Pickles
These easy and delicious Thai Quick Pickles are loaded with Thai-inspired flavor and are ready for the refrigerator in about 15 minutes! With the flavor punch of lime, ginger, garlic and Thai chilis- this fun twist on classic pickle chips goes great in Thai dishes and on classic sandwiches alike!
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Delicious and FAST Thai-style pickle chips
These tangy, tart and bright Thai Quick Pickles are a simple and tasty alternative to a classic pickle that you can make yourself in under 15 minutes! No canning or special equipment is required for these quick pickles- just a mason jar and the fridge!
With lots of lime, ginger, Thai red chilis, coriander and garlic- these pickle chips never disappoint! Snack on them as-is, or serve them with your favorite sandwiches and rice bowls.
What are quick pickles?
Quick pickles are any veggie that is soaked in a warmed mixture of water, vinegar (any type from apple cider to rice vinegar), salt, and sugar (optional). Quick pickles are made quickly (surprise) and stored in the refrigerator, unlike traditional pickles which need to develop their flavor over multiple weeks. While they are “quick,” allowing them to sit at least overnight in the fridge will give you the best flavor.
What goes into the Thai refrigerator pickles?
To make these easy and delicious Thai-inspired pickles, you will need:
- Mini seedless Cucumbers, sliced thinly. I like to buy these organic. I also prefer the seedless for these pickles, but you could substitute an English cucumber or pickling cucumber if that’s what you have on hand.
- A red Thai chili.
- A lime.
- Water.
- Dark brown sugar.
- Regular table salt.
- 1/4 cup rice vinegar.
- 1/4 cup white vinegar.
- Whole black peppercorns.
- Whole Coriander seeds.
- Peeled cloves of garlic.
- About 1″ of fresh ginger root.
Recipes to serve with the Thai pickled cucumbers
These Thai-style pickles are great for snacking, sandwiches and in rice bowls.
Here are a few recipes they would pair well with:
Looking for more great side dishes?
Try my Mexican Street Corn Salad, Cauliflower Potato Mash, Butternut Squash Mac and Cheese with Caramelized Onions, or Stuffed Pattypan Squash!
What cucumbers should I use for the quick pickles?
My preference for these is a seedless mini organic cucumber. However, any fresh cucumbers you have will work! Just be sure to slice thinly.
How to make the quick pickles
- Heat a small to medium non-stick or stainless frying pan over medium heat for 2-3 minutes. Add whole peppercorns and coriander seeds to the pan and toast, moving the pan occasionally for 2-3 minutes. Remove seeds from heat and set aside to cool.
- Slice the cucumbers very thinly with either a sharp knife or mandolin slicer, and place in a heat-proof jar. Add sliced Thai chili rings, lime peel, peeled garlic, 1” of fresh peeled ginger and toasted coriander and peppercorns.
- To a small or medium saucepan, add the juice of one lime, water, brown sugar, salt and vinegar, and bring to a boil on high heat. Once boiling, reduce heat to a medium-low and simmer for 5 minutes. Stir occasionally to fully dissolve salt and sugar.
- Turn off heat and pour hot pickling liquid over cucumbers in and other ingredients in heat-proof jar.
- Allow pickles to cool to room temperature, seal and refrigerate.
- Store for up to 2 months in the fridge!
How to store the quick pickles
The quick pickles should be stored in a heat-safe glass jar with a well-fitting lid. Once the pickle brine has cooled to room temperature, cover the pickles and store in the refrigerator for up to 2 months! The flavors of the pickles enhance over time, so I would recommend making them a few days ahead of time to serve them at maximum deliciousness.
You’ll want to use a larger mason jar or heat-proof jar for these, if making the full recipe.
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Thai Quick Pickles
Equipment
- large heat-proof jar 1.5 pint or quart size
Ingredients
- 1 lb mini seedless cucumbers, sliced thinly
- 1 Thai red chili, sliced into rings
- the juice and peel of 1 lime , (peel first before juicing)
- 1 cup water
- 1/2 cup dark brown sugar
- 2 tbsp salt
- 1/4 cup rice vinegar
- 1/4 cup white vinegar
- 1/2 tbsp whole black peppercorns, toasted, (see recipe for toasting instructions)
- 1/2 tbsp whole coriander seeds, toasted
- 4 peeled whole cloves garlic
- 1" piece fresh ginger, peeled
Instructions
- Heat a small to medium non-stick or stainless frying pan over medium heat for 2-3 minutes. Add whole peppercorns and coriander seeds to the pan and toast, moving the pan occasionally for 2-3 minutes. Remove seeds from heat and set aside to cool. 2. Slice the cucumbers very thinly with either a sharp knife or mandolin slicer, and place in a heat-proof jar. Add sliced Thai chili rings, lime peel, peeled garlic, 1” of fresh peeled ginger and toasted coriander and peppercorns. 3. To a small or medium saucepan, add the juice of one lime, water, brown sugar, salt and vinegar, and bring to a boil on high heat. Once boiling, reduce heat to a medium-low and simmer for 5 minutes. Stir occasionally to fully dissolve salt and sugar. 4. Turn off heat and pour hot pickling liquid over cucumbers in and other ingredients in heat-proof jar. 5. Allow pickles to cool to room temperature, seal and refrigerate. 6. Store for up to 2 months in the fridge!
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