Thai Pickles Achat
Elevate your meals with the vibrant, tangy flavors of Thai Pickles Achat, a quick and easy-to-make side dish that brings a refreshing burst of flavor to any table. Featuring crisp cucumbers, crunchy carrots, and the zesty kick of red chilies, this pickled medley is infused with a sweet and sour vinegar brine that perfectly balances bold tastes. The addition of sliced shallots adds a subtle depth, while optional toasted peanuts deliver a delightful crunch. Ready in just 20 minutes of hands-on time and beautifully complementing curries, noodles, or rice dishes, these Thai-inspired pickles are a must-try for lovers of Asian cuisine and homemade condiments alike. Make a batch ahead and enjoy the flavor boost this versatile dish provides!
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Recipe Information
Ingredients
- 2 medium-sized cucumber
- 1 large carrot
- 2 small red chili
- 3 small shallots
- 120 ml white vinegar
- 3 tbsp granulated sugar
- 60 ml water
- 0.5 tsp salt
- 2 tbsp toasted peanuts (optional)
Instructions
Wash the cucumber and carrot thoroughly. Slice the cucumber into thin rounds and the carrot into matchstick-sized strips or thin slices.
Thinly slice the shallots and chilies. If you prefer less heat, remove the seeds from the chilies before slicing.
In a small saucepan, combine the white vinegar, water, granulated sugar, and salt. Heat the mixture over medium heat, stirring until the sugar fully dissolves. Remove from heat and let it cool to room temperature.
In a clean bowl or jar, layer the cucumber, carrot, shallots, and chilies. If using toasted peanuts, set them aside to sprinkle on top just before serving.
Pour the cooled pickling liquid over the vegetables until they are fully submerged.
Cover the jar or bowl and refrigerate for at least 2 hours, allowing the flavors to meld. For best results, refrigerate overnight.
Before serving, sprinkle toasted peanuts on top for an added crunch, if desired. Serve as a side dish or accompaniment to your favorite Thai recipes.
Nutrition Facts
Calories |
427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1320 mg | 57% | |
| Total Carbohydrate | 79.5 g | 29% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 55.9 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1364 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
