Thai Pickles Achat Food
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
FAST AND SPICY THAI PICKLES
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
Categories Other Side Dishes
Time 4h15m
Number Of Ingredients 8
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.
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