Recipes and Cooking Thai Chile Refrigerator Pickles 4.0 (2) By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 20, 2013 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 30 mins Cool Time: 30 mins Total Time: 1 hrs Servings: 66 Yield: 5 pints Jump to Nutrition Facts Ingredients 2 ½ - 3 pound 4-inch pickling cucumbers* 2 ½ cup water 2 ½ cup rice vinegar 1 cup sugar 1 cup white vinegar 1 tablespoon kosher salt 10 fresh Thai chile peppers, halved lengthwise** 5 cloves garlic, smashed 5 stalks lemongrass, peeled, trimmed, and thinly sliced (optional) Directions Thoroughly scrub cucumbers. Remove stems and blossoms; slice off blossom ends. Cut cucumbers lengthwise into quarters. In a 4- to 5-quart stainless-steel, enamel, or nonstick heavy pot combine the water, rice vinegar, sugar, white vinegar, and salt. Bring mixture to boiling, stirring to dissolve sugar. Pack cucumber spears loosely into five hot sterilized pint canning jars, leaving a 1/2-inch headspace. Add 4 Thai chile halves, 1 clove garlic, and, if desired, one-fifth of the lemongrass to each jar. Pour hot vinegar mixture over cucumber mixture, maintaining the 1/2-inch headspace. Cool for 30 minutes; seal and label. Chill for at least 1 week before serving. Store in the refrigerator for up to 1 month. Makes 5 pints. *Tip: If small pickling cucumbers are not available, cut regular garden cucumbers into 4-inch spears. If you purchase cucumbers for pickling, be sure they have not been coated in wax, which impedes the pickling process. **Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. Rate it Print Nutrition Facts (per serving) 23 Calories 5g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 66 Calories 23 % Daily Value * Sodium 91mg 4% Total Carbohydrate 5g 2% Total Sugars 4g Vitamin C 10.4mg 52% Calcium 5mg 0% Iron 0.2mg 1% Potassium 52mg 1% Folate, total 2.8mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.