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a glass jar of pickles on a grey countertop
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4.56 from 9 votes

Thai-Style Quick Pickled Cucumbers

The perfect accompaniment to Thai Chicken Satay is quick pickled cucumbers. They offer a crunchy, tangy balance to savory chicken and peanut sauce.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: Thai
Keyword: pickles, Thai condiment
Servings: 4
Author: Jess Smith via Inquiring Chef
Cost: $4.00

Equipment

  • Saucepan

Ingredients

  • 1 1/2 cups Water
  • 1/4 cup Sugar
  • 1/3 cup White Vinegar
  • 1 cup halved and thinly sliced Cucumber (look for a seedless cucumber)
  • 1/4 cup thinly sliced Shallots
  • 1-4 Thai Red Chilis, thinly sliced (sub 1/4 red bell pepper; see note)

Instructions

  • Heat water and 1/4 cup sugar in the microwave or on the stovetop just until sugar dissolves (it should be warm but not hot to the touch).
  • Stir in vinegar, cucumbers, shallots, and chilis.
  • Let cool completely in the refrigerator before serving. Refrigerate for up to one week.

Notes

Thai Chilis - For a lot of spice, use the very small Thai Bird’s Eye Chilis. For less spice, look for red or green jalapeños. For no spice at all, use red bell peppers.

Nutrition

Calories: 67kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7mg | Potassium: 98mg | Fiber: 1g | Sugar: 14g | Vitamin A: 33IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 1mg