sunshine pickles

If you’re like me and don’t have the heart to crack into a just-canned jar — or if you’re not one to the fuss over canning but love a good homemade pickle — these refrigerator pickles are an easy-to-make pickle fix. When the craving grabs me, I can make a batch weekly through cucumber/zucchini season.

These are also a great choice if you’re concerned about salt. The salt in this recipe adds flavour but it isn’t essential since you won’t be canning.

Sunshine in a bowl.

1 cup Thai chilli sauce (recipe included at the bottom of the page)
2 cup sliced cucumbers or zucchinis
1 shallot sliced
1/4 teaspoon whole black peppercorns
1/8 teaspoon whole coriander seeds
1/8 teaspoon whole allspice berries
2 tablespoon celtic salt (if using)

Slice the cucumber or zucchini into 5mm (2/8″) rounds. If you are using salt, place the rounds and shallots in a colander in the sink, sprinkle with salt and toss gently. Cover with ice and let sit for a couple of hours. Shake and press gently to release as much moisture as possible.

After slicing, or after the veggies have sat for a couple of hours, make the thai chilli sauce (see below). Place rounds in a resealable jar, add the spices and pour chilli sauce over top. Cover and let cool before refrigerating. Pickles will last about a week in the fridge.

Thai chilli sauce recipe
I could devote an entire blog to this sauce and the meal that went with it but I’ll save it for another day. I will say that this is a delicious sauce that can be used in multiple ways – for dipping rice wraps, drizzling over noodles and fresh vegetables or finishing white fish. I’ve even tried a Donna Hay recipe with a similar sauce over veggie pancakes and beef tenderloin.

Note: This picture shows the thai chilli sauce garnished with cilantro. I didn’t use cilantro in the sunshine pickles.

2/3 cup white vinegar
1/3 cup mild honey
2/3 cup clean water
1 red chilli thinly sliced

Combine vinegar, honey and water in a saucepan. Bring liquid to a gentle boil stirring constantly. Reduce heat and simmer for about 10 minutes. Add the sliced chilli in the last 2 minutes.

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Gallery | This entry was posted in Canning and Preserving, Pantry, Salsa and Sauces, Side Dish, Snack, Vegan, Vegetarian and tagged , , , . Bookmark the permalink.

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