Thai Inspired Refrigerator Pickle Recipe | Yummly

Thai Inspired Refrigerator Pickle

THE FORKING TRUTH
21Ingredients
25Minutes
120Calories

Ingredients

US|METRIC
  • 2 1/2 pounds cucumbers (with the ends trimmed or just use yellow squash, I used a mixture of both and I actually like the yellow squash better for this recipe)
  • 1/2 sweet onion (thinly sliced)
  • 3 lemongrass stalks (peel off hard outer leaves and cut in 1/3rds and crush stem to release flavors)
  • 2 Thai chili (’s cut in half long ways)
  • fresh ginger (thumb size of, cut in slices, I removed skin)
  • 5 garlic cloves (slightly crushed)
  • 10 kaffir lime leaves
  • 1 lime juice (and zest)
  • 1 tablespoon coriander
  • 1/2 teaspoon turmeric
  • 2 red chili (dried Asian, pods lightly crushed)
  • 1/2 teaspoon cumin
  • nutmeg (fresh, a few scrapes 4-6)
  • 1/4 cup dark brown sugar
  • 1/4 cup sugar
  • 2 tablespoons tuong (gia vi, Golden Valley Soy Sauce on Food Network a local Thai Restaurant Owner said that this sauce is essential to Thai Cookery so here it is.)
  • 2 tablespoons kosher salt
  • 1/2 teaspoon coconut extract (natural)
  • 2 1/2 cups rice wine vinegar
  • 3 cups water
  • 1 teaspoon black peppercorns
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    NutritionView More

    120Calories
    Sodium63% DV1500mg
    Fat1% DV0.5g
    Protein4% DV2g
    Carbs9% DV26g
    Fiber8% DV2g
    Calories120Calories from Fat4.5
    % DAILY VALUE
    Total Fat0.5g1%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol0mg0%
    Sodium1500mg63%
    Potassium430mg12%
    Protein2g4%
    Calories from Fat4.5
    % DAILY VALUE
    Total Carbohydrate26g9%
    Dietary Fiber2g8%
    Sugars15g30%
    Vitamin A4%
    Vitamin C15%
    Calcium6%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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