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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
- 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
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
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