Bhutanese pickles
Recipe type: Side dish
Cuisine: Bhutan
Serves: 4
  • 2 cucumbers, sliced longitudinally
  • 1 tablespoon sea salt
  • 1½ 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 hot chili peppers Thai fresh or dried work well, chopped finely
  1. Salt cucumbers and set aside for a couple hours
  2. Warm the ice vinegar and water in a saucepan, stir in the sugar until dissolved
  3. Remove from heat and let cool
  4. Transfer the cucumbers into a sealable container, a mason far works well for this.
  5. Add in the crushed peppercorns, cumin and coriander seeds along with the diced chilies.
  6. Pour over the sweetened vinegar to cover.
  7. Close container and shake well.
  8. Set aside in the refrigerator for one week
Recipe by International Cuisine at