Quick Thai style pickles are easy to make with this fun shortcut. Boiling the vinegar melts the sugar and infuses the kaffir lime flavor into the pickles for an aromatic treat. These pickles are served as a condiment with most Thai meals and are great with spicy dishes from curries to grilled meats and fish.
1/2 cup rice vinegar
1/4 cup sugar
2 medium cucumbers, sliced thin and salted lightly
2 thin slices fresh galangal or ginger root
2 kaffir lime leaves
3 large ice cubes
3 shallots, sliced
2-5 Thai chilies, sliced very thin (gauge your own heat index…)
In a small saucepan, bring the rice vinegar and sugar to a boil and add the lime leaves and galangal. Remove from heat and add the ice cubes to melt in the vinegar mixture.
Place the cucumber slices in a colander to drain.
In a small bowl, toss to combine shallots and Thai chilies, then add cucumbers and vinegar mixture.
Place pickle in the refrigerator to marinate, stirring occasionally, for 30 minutes or more.
YIELD: 2 cups
VARIATION: Eliminate the chilies if you are not a fan of spicy hot food.
SOURCE: Chef Jamie Smith