Fast And Spicy Thai Pickles Recipes

FAST HOMEMADE PICKLES

Steps:

• In a medium saucepan, combine white vinegar, sugar, salt, mustard seed, celery seed, red chiles (optional), and ground turmeric. Bring to a boil, stirring to dissolve sugar. Arrange prepared vegetables and dill fronds in one or more jars. Pour hot brine into jar to completely cover vegetables and seal jar. Refrigerate until cool, about 2 hours (or up to 1 week).

SUPER EASY AND SPICY FRIED PICKLES

Steps:

• Heat the oil in a large heavy skillet over medium heat.
• Pat the pickle slices dry with paper towels. In a small bowl, stir together the bread crumbs, cayenne pepper, black pepper and garlic powder. Dip pickle slices into the egg, and then coat with the bread crumb mixture.
• Fry the pickles in the hot oil, until golden brown on each side, turning once. Transfer to paper towels, and serve hot with Ranch dressing.

QUICK & EASYTHAI STYLE VEGETABLE PICKLE

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.

QUICK & SPICY ASIAN PICKLES

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

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.

THAI PICKLES (ACHAT)

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.

SPICY QUICK PICKLES

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.