THAI PICKLES (ACHAT)
Slightly sweet, with a hint of heat, these pickles make a great snack, or accompaniment to thai dishes. I particularly like them with egg dishes.
Provided by EmmyDuckie
Categories Thai
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
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antra skyy
[email protected]I love this pickle! It's so easy to make and it's always a hit with my friends and family. I always have a jar of it in my fridge.
Masood ur Rehman
[email protected]This pickle is a great way to use up leftover vegetables. I used a mix of carrots, cucumbers, and radishes, and it turned out great! The pickle is nice and tangy, and it's the perfect addition to a summer salad or sandwich. I'll definitely be making
Jiyaad Solomons
[email protected]I was really excited to try this recipe, but I was disappointed with the results. The pickle was too sour and the vegetables were too crunchy. I think I'll try a different recipe next time.
Lunatic Fringe
[email protected]This pickle is amazing! It's so easy to make and it's so delicious. I love the sweet and sour flavor. I've been using it on everything from sandwiches to salads to stir-fries. It's also great as a condiment for grilled meats. I highly recommend this
Hanne Hoff
[email protected]I've been making this Thai pickle for years and it's always a hit! The flavors are so bold and bright, and it's the perfect accompaniment to any Thai dish. I especially love using it on Pad See Ew and Khao Soi. The only thing I would change is to add