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.
Also be sure to get the real Sichuan peppercorns, they add a wonderful floral flavor.
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Bhutanese pickles
A spicy cucumber side dish
Servings 4
Calories 66kcal
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
