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
- ½ cup dark brown sugar
- 2 tablespoon salt
- ¼ cup rice vinegar
- ¼ cup white vinegar
- ½ tablespoon whole black peppercorns, toasted (see recipe for toasting instructions)
- ½ tablespoon 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!