Thai Chile Refrigerator Pickles
- 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.
From the Test Kitchen
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.
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.
Nutrition Facts (Thai Chile Refrigerator Pickles)
- Per serving:
- 23 kcal ,
- 0 g fat
- (0 g sat. fat ,
- 0 g polyunsaturated fat ,
- 0 g monounsaturated fat ),
- 0 mg chol. ,
- 91 mg sodium ,
- 5 g carb. ,
- 0 g fiber ,
- 4 g sugar ,
- 0 g pro.