I love pickles. Thailand doesn't, so I bought a couple mason jars and pickling ingredients and made some at home. This recipe doesn't involve the canning process, it is quick, cheap and easy.
Ingredients
2 cloves chopped garlic
small cucumbers
baby corns
carrots
3 small Thai chilies
1 tbsp coconut sugar
1 cup vinegar
1 cup water
1 tbsp mustard seeds
1 tbsp whole black peppercorns
1 tbsp dill, freshly chopped or dried
First, chop the cucumbers, baby corns, carrots and Thai chilies. Cut in spears or in circular shape, whichever you prefer. In a sauce pan on medium heat, sauté carrots for about 7 minutes, or until semi soft. Set carrots aside, return saucepan to medium heat and add coconut sugar, vinegar and water. Cook until the sugar is melted, about 5 minutes. In a mason jar, place the cucumbers, corn, carrots, garlic, chilies, mustard seeds, peppercorns and dill until tightly packed. Pour the hot vinegar, water and sugar mixture into the jar. Screw lid tightly and refrigerate for at least 24 hours before enjoying.
