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+ servings

Bhutanese pickles

Course Side Dish
Cuisine Bhutan
Servings 4
Author International Cuisine


  • 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 hot chili peppers Thai fresh or dried work well chopped finely


  • Salt cucumbers and set aside for a couple hours
  • Warm the ice 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