Bhutan pickles

Bhutan pickles is an easy recipe. Enjoy this fun side dish that is both sweet, hot and refreshing, make a week ahead of your Bhutanese meal. I love the flavor that the rice vinegar adds to these pickles, you will too.

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5 from 1 vote

Bhutanese pickles

A spicy cucumber side dish

Course Side Dish

Cuisine Bhutan

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

salting and refrigeration time 12 hours hours

Total Time 12 hours hours 15 minutes minutes

Servings 4

Calories 66kcal

Author International Cuisine

Ingredients

• 2 cucumbers sliced longitudinally
• 1 tablespoon sea salt
• 1 1/2 cups rice vinegar
• 1 cup water
• 2 tablespoons sugar
• 1 teaspoon Szechuan peppercorns crushed
• 1 tablespoon coriander seeds crushed
• 1 teaspoon cumin seeds crushed
• 4 chili peppers chopped finely, Thai fresh or dried work well

Instructions

• Salt cucumbers and set aside for a couple hours
• Warm the rice vinegar and water in a saucepan, stir in the sugar until dissolved
• Remove from heat and let cool
• Transfer the cucumbers into a sealable container, a mason far works well for this.
• Add in the crushed peppercorns, cumin and coriander seeds along with the diced chilies.
• Pour over the sweetened vinegar to cover.
• Close container and shake well.
• Set aside in the refrigerator for one week

Nutrition

Calories: 66kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 1754mg | Potassium: 241mg | Fiber: 2g | Sugar: 8g | Vitamin A: 247IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 1mg