Thai curry cucumbers

Name: Thai curry cucumbers
Yield: 4
Ingredients: 1 kg cucumbers; 400 ml water; 100 ml rice vinegar or apple cider vinegar; 50 g cane sugar; 20–40 g red curry paste (more if you like it hot!); 40 ml fish sauce or 1 tbsp salt; Optional: 1 tbsp MSGFor each jar: 2 garlic cloves, a small piece of ginger, 1/2 tsp peppercorns and 1/2 tsp coriander seeds, optionally: hot chilies and kaffir lime leaves

If you love Asian flavors and want to seal them in a jar, this recipe is for you. Thai curry cucumbers combine the freshness of crunchy vegetables with the intense aroma of red curry paste, ginger, garlic, and spices. Perfect as a side dish, a party snack, or a colorful accent for a winter dinner.

Notes

Recipe for Thai curry cucumbers

Preparation:

Wash the cucumbers thoroughly, pat dry, and cut into sticks, rounds, or quarters – however you like.
In a pot, combine the water, vinegar, and cane sugar. Bring to a boil, then set aside to cool.
Add the red curry paste and fish sauce (or salt) to the cooled brine. Stir to combine.
Place crushed garlic cloves, a slice of ginger, optionally a hot chili and a kaffir lime leaf on the bottom of sterilized jars. Add peppercorns and coriander seeds.
Add the cucumbers, pour in the prepared brine, insert the weight, and screw the jar closed.
Leave for a few days to marinate, or pasteurize so you can enjoy them all winter long.

Enjoy! ...because homemade is better!

Ingredients

7 items

1 kg cucumbers
400 ml water
100 ml rice vinegar or apple cider vinegar
50 g cane sugar
20–40 g red curry paste (more if you like it hot!)
40 ml fish sauce or 1 tbsp salt
Optional: 1 tbsp MSGFor each jar: 2 garlic cloves, a small piece of ginger, 1/2 tsp peppercorns and 1/2 tsp coriander seeds, optionally: hot chilies and kaffir lime leaves