Recently I've pickled shallots, beetroot, young ginger, red cabbage, eggs, garlic, gherkins. All in 4.2% jasmine rice vinegar with a little sugar and salt

My top 3 are

1) shallots (but very time consuming)

2) Beetroot

3) Red cabbage (easiest by far)

Have you tried? anything else?

Edited July 1Jul 1 by scubascuba3

Pickled Eggs were always a favourite of mine 😄

I do my own beetroot as I'm a beetroot and bacon sarni fan, as you say easy enough, I use a mixture of Thai white vinegar, Sarson's malt, Balsamic and a tablespoon of sugar, salt and white/black pepper.

20 minutes ago, CharlieH said:

Pickled Eggs were always a favourite of mine 😄

Yes they are really easy and great filling snack

14 minutes ago, Jeff the Chef said:

I do my own beetroot as I'm a beetroot and bacon sarni fan, as you say easy enough, I use a mixture of Thai white vinegar, Sarson's malt, Balsamic and a tablespoon of sugar, salt and white/black pepper.

Good idea I'll try a bacon and beetroot sandwich

I do green tomato chutney, hard to find green tomato's 1 kg toms + 1 kg red onion + brown sugar + raisins+ white vinigar+ spices as required, I get about 7 jam jar sized chutney

i also do piccalilli, but not for a while

Where did you get the beetroot, I love it in all forms but cannot get it to grow in Chiang mai?

8 hours ago, Maybole said:

Where did you get the beetroot, I love it in all forms but cannot get it to grow in Chiang mai?

I buy it from Ratanakorn market Pattaya, about 60 baht a kg

Not as talented in the kitchen as most of you, I just save the juice after I finish a jar of store-bought dill pickles, and put in some hard-boiled eggs to soak for a while. Pickled beets are my favorite. I've seen, but not tasted, a lot of pickled pig's feet with Mexican food, and pickled pig lips with Cajun food. Anybody up for that?

Edited July 2Jul 2 by ColeBOzbourne

I love pickled cucumber when it's really, really sour!

'Kosher Sour Dill,' left for about 3 months, gets the job done right!

Bay leaf, peppercorns, allspice berries, LOTS of garlic, coriander seed, salt, vinegar, and fresh Dill!
Too sour for most folks, but tastes just like the pickles served in NYC delicatessens 50 years ago!

Pickled cucumber. One the extended family has tens of rai of taeng kwah and every couple of years she gives me a few kilos of the dodgy-looking ones. Sliced and in big plastic jar along with dill (phak chi lao) and vinegar. Even after two years they're still crisp. Not eaten as often, now, as the novelty has worn off. Great on a fairly thin plain, lightly napoli-sauced pizza base, a little cheese to bind them and topped off with sour cream post-cooking.

Pickled ginger. Dug up the ginger patch a few years ago to make way for building out the back of the house. I cleaned, sliced, and pickled about four kilos of them - my arthritic hands hated it - while drinking beers and watching cricket (the game, not the insect) and eating crap. I still have some left. And the slices are still crisp. Eaten, as one does, with homemade market-bought sausages (saikrok) and fresh chilli.

Pickled chillies. Picked, sliced, and dumped in a glass jar with white vinegar. That's it. After a six weeks or so, the ones still left in the jar have lost their crispness so I toss them and refill. Great in noodle soup, or on omelettes and rice.

Pickled onions. I brought some proper pickling spices from The Motherland, had some malt vinegar delivered from Britishop, and did three kilos. After a two months, they tasted great. However, I've had trouble getting the small brown onions again as the woman that sold them on the side of the road died. The onions I pickled went the way of the dodo a few years ago, going soft. I think one needs to blanch them before pickling. Still have five packets of pickling spice. But no source of onions.

I was going to pickle my own garlic until I realised with all the faffing about with peeling 100 cloves - especially after my ruined hands from peeling all that ginger - getting the right pickling formula, and waiting for the pickling to work, it was better just to buy the stuff pre-made. And I still haven't opened it. It's probably past its Best Before date now.

Pickled stuffed green olives with garlic cloves.

59 minutes ago, The Oracle said:

Pickled cucumber. One the extended family has tens of rai of taeng kwah and every couple of years she gives me a few kilos of the dodgy-looking ones. Sliced and in big plastic jar along with dill (phak chi lao) and vinegar. Even after two years they're still crisp. Not eaten as often, now, as the novelty has worn off. Great on a fairly thin plain, lightly napoli-sauced pizza base, a little cheese to bind them and topped off with sour cream post-cooking.

Pickled ginger. Dug up the ginger patch a few years ago to make way for building out the back of the house. I cleaned, sliced, and pickled about four kilos of them - my arthritic hands hated it - while drinking beers and watching cricket (the game, not the insect) and eating crap. I still have some left. And the slices are still crisp. Eaten, as one does, with homemade market-bought sausages (saikrok) and fresh chilli.

Pickled chillies. Picked, sliced, and dumped in a glass jar with white vinegar. That's it. After a six weeks or so, the ones still left in the jar have lost their crispness so I toss them and refill. Great in noodle soup, or on omelettes and rice.

Pickled onions. I brought some proper pickling spices from The Motherland, had some malt vinegar delivered from Britishop, and did three kilos. After a two months, they tasted great. However, I've had trouble getting the small brown onions again as the woman that sold them on the side of the road died. The onions I pickled went the way of the dodo a few years ago, going soft. I think one needs to blanch them before pickling. Still have five packets of pickling spice. But no source of onions.

I was going to pickle my own garlic until I realised with all the faffing about with peeling 100 cloves - especially after my ruined hands from peeling all that ginger - getting the right pickling formula, and waiting for the pickling to work, it was better just to buy the stuff pre-made. And I still haven't opened it. It's probably past its Best Before date now.

Pickled young ginger i like on Sushi, Saki Nigiri my favourite.

Onions just use shallots, the ball ache is peeling them, makro sells them peeled.

I've done pickled chillies but haven't repeated as they weren't great and i have chillies every day in food anyway.

Cucumbers turned out average so i need to retry some time. I reckon they will turn out better if you cut in halves or quarters

32 minutes ago, scubascuba3 said:

Pickled young ginger i like on Sushi, Saki Nigiri my favourite.

Onions just use shallots, the ball ache is peeling them, makro sells them peeled.

I've done pickled chillies but haven't repeated as they weren't great and i have chillies every day in food anyway.

Cucumbers turned out average so i need to retry some time. I reckon they will turn out better if you cut in halves or quarters

I didn't know Makro sold peeled shallots. That may be worth a try. My closest Makro is about 70km away so, knowing me, the next I drive to the city, I'll forget all about buying them anyway. Good tip. Thanks.

As for chillies? I have them pretty much every day, too. Was a chilli head before I moved here. The crop out the back really is a lottery if they're going to be mild or fatal in heat.

The cucumbers? Maybe it was the freshness of them before I sliced and shoved them in the jar. They would have only been off the vine an hour or two, sliced, in the jar, and in the beer fridge before noon, the vinegar and dill already chilled.

Pickled ginger was my favourite Asian side when growing up. That's and the red, salted, dried stuff. Marvellous.

Pickled limes.

31 minutes ago, ColeBOzbourne said:

Pickled limes.

How do you pickle those? and eat with what?

Tried making pickles a couple of times . Okay the first, too much vinegar the second. I love Claussen Pickles from America. Refrigerated and crisp. Best I've had, along with the Vlasic, Mt. Olive, and Boars Head. The Serial Pickler sells decent ones here, fermented also, which is what I'll get into for the gut health. Pickled eggs, Onions, Carrots, Okra and Beets also favorites but haven't tried them here.

1 hour ago, scubascuba3 said:

How do you pickle those? and eat with what?

I buy whole pickled limes at Foodland, but was first introduced to them in India/Nepal. They can be pickled whole or sliced. I take a quarter or half of one lime, cut it into smaller pieces, and nibble at it little by little along with most any meal. Similar to chutney, I believe.

More information:

Pickled Lime
Pickled lime (or lime pickle) is mostly sour, salty, and spicy. Cooks soak whole or chopped limes in oil, salt, and spices like chili and mustard seed . They leave the jars in the sun for weeks to cure . The rinds stay chunky . You use it as a strong flavor booster for curries.

 

Ingredients & Tools

• 12 to 14 fresh limes

• 5 dessertspoons of salt (coarse or sea salt is best)

• 4 fl oz (110 ml) water

• 9 oz (250 g) granulated sugar

• 12 whole cloves

• 12 whole black peppercorns

• 1 sterilized glass jar [1, 2]

Instructions

1. Cut the limes: Slice the limes into 3 equal pieces .

2. Salt the limes: Place the lime slices into a bowl with layers of salt . Let them stand for 10 hours .

3. Simmer the syrup: Put the limes and their juices into a pan . Add the water, sugar, cloves, and peppercorns . Heat gently until the sugar dissolves . Then, simmer slowly for 25 minutes .

4. Jar and store: Remove the spices using a spoon . Pour the limes and the syrup into a warm, sterilized jar. Seal it tightly .

5. Wait and enjoy: Store in a cool, dark place for 1 month before eating

 

Edited July 2Jul 2 by ColeBOzbourne

My favorite in Thailand was making bread and butter pickles. But I've also pickled radishes (reminds me of Seoul), watermelon rinds, ginger (for sushi), and several other cucumber flavors like dill and sweet.

There's a spice shop in Chinatown Bangkok, in the alley next to the Wat Mangkon MRT station. I just get a recipe off the interwebs and get the spices there. https://www.nguansoon.com/index.php?page=about&lang=_en

It's a shameless plug for that shop, but you're missing out on some of the best of Bangkok if you've never shopped there. That's also where I get the spices for my Italian and breakfast sausages, my pumpkin spice recipe, and my homemade barbecue sauce (if you're from Chicago, I tried to duplicate Russell's sauce, and it ended up pretty good.)

On 7/1/2026 at 8:20 PM, scubascuba3 said:

Cucumbers turned out average so i need to retry some time. I reckon they will turn out better if you cut in halves or quarters

Are you heating the liquid or just putting them into cold liquid?

43 minutes ago, IsmeUno said:

Are you heating the liquid or just putting them into cold liquid?

I've only tried once but it was cold vinegar, the problem seems to be that the cucumbers were whole so the vinegar didn't penetrate sufficiently, cut in quarters or halves should solve that in fact i think I'll try half half next time

11 minutes ago, scubascuba3 said:

I've only tried once but it was cold vinegar, the problem seems to be that the cucumbers were whole so the vinegar didn't penetrate sufficiently, cut in quarters or halves should solve that in fact i think I'll try half half next time

That's perhaps why it didn't penetrate. I made the same error the first time. You need to put them into the cooked liquid and let them cool in the jar.

On 7/1/2026 at 2:19 PM, steve187 said:

I do green tomato chutney, hard to find green tomato's 1 kg toms + 1 kg red onion + brown sugar + raisins+ white vinigar+ spices as required, I get about 7 jam jar sized chutney

i also do piccalilli, but not for a while

Pretty much all the tomatoes in Thailand are too green, unripe and tasteless. I miss Jersey Beefsteaks!

On 7/2/2026 at 9:30 AM, novacova said:

Pickled stuffed green olives with garlic cloves.

Thais sell those sweet pickled "olives". I've wondered in one can find the fresh, raw ones and pickle them like Euro olives.

Pickled chillis. Destem and score once. Two or more heaping tablespoons of turmeric powder. Pack into jar and cover with fresh lime juice. Refrigerate. Shake frequently. Takes six weeks or so.

Wonderful flavour, esp if you can get habañeros, but any chili will do!

On 7/2/2026 at 10:20 AM, scubascuba3 said:

Pickled young ginger i like on Sushi, Saki Nigiri my favourite.

Onions just use shallots, the ball ache is peeling them, makro sells them peeled.

I've done pickled chillies but haven't repeated as they weren't great and i have chillies every day in food anyway.

Cucumbers turned out average so i need to retry some time. I reckon they will turn out better if you cut in halves or quarters

Great idea about Makro! They also have peeling garlic cloves.

3 minutes ago, unblocktheplanet said:

Great idea about Makro! They also have peeling garlic cloves.

Ratanakorn has peeled garlic cloves much cheaper than Makro and widely available, probably common at most sizable markets

Edited July 3Jul 3 by scubascuba3

On 7/2/2026 at 11:11 AM, The Oracle said:

I didn't know Makro sold peeled shallots. That may be worth a try. My closest Makro is about 70km away so, knowing me, the next I drive to the city, I'll forget all about buying them anyway. Good tip. Thanks.

As for chillies? I have them pretty much every day, too. Was a chilli head before I moved here. The crop out the back really is a lottery if they're going to be mild or fatal in heat.

The cucumbers? Maybe it was the freshness of them before I sliced and shoved them in the jar. They would have only been off the vine an hour or two, sliced, in the jar, and in the beer fridge before noon, the vinegar and dill already chilled.

Pickled ginger was my favourite Asian side when growing up. That's and the red, salted, dried stuff. Marvellous.

Hehe. I felt like making chiles relleños and found the right size chillis at Makro. Sliced off the stems and tasted. Now I eat chillis with every meal including breakfast but these were off the scale! So I looked for ways to dial down the heat and save my relleños. Hm, soak in milk. Yes, I did and the milk blew your head off! I used it for cooking.

A couple of minor changes since i first tried pickling, now only use the vinegar once and i keep refrigerated, come out perfect since.

Pickled red cabbage is by far the simplest and quickest to do, takes 5 minutes:

cut red cabbage up, size up to you, put in jar with the vinegar, add sugar and salt as required. Done, i like to keep it simple

21 hours ago, ColeBOzbourne said:

I buy whole pickled limes at Foodland, but was first introduced to them in India/Nepal. They can be pickled whole or sliced. I take a quarter or half of one lime, cut it into smaller pieces, and nibble at it little by little along with most any meal. Similar to chutney, I believe.

More information:

Pickled Lime
Pickled lime (or lime pickle) is mostly sour, salty, and spicy. Cooks soak whole or chopped limes in oil, salt, and spices like chili and mustard seed . They leave the jars in the sun for weeks to cure . The rinds stay chunky . You use it as a strong flavor booster for curries.

 

Ingredients & Tools

• 12 to 14 fresh limes

• 5 dessertspoons of salt (coarse or sea salt is best)

• 4 fl oz (110 ml) water

• 9 oz (250 g) granulated sugar

• 12 whole cloves

• 12 whole black peppercorns

• 1 sterilized glass jar [1, 2]

Instructions

1. Cut the limes: Slice the limes into 3 equal pieces .

2. Salt the limes: Place the lime slices into a bowl with layers of salt . Let them stand for 10 hours .

3. Simmer the syrup: Put the limes and their juices into a pan . Add the water, sugar, cloves, and peppercorns . Heat gently until the sugar dissolves . Then, simmer slowly for 25 minutes .

4. Jar and store: Remove the spices using a spoon . Pour the limes and the syrup into a warm, sterilized jar. Seal it tightly .

5. Wait and enjoy: Store in a cool, dark place for 1 month before eating

 

Ah, it's Indian achar the OP mentioned! I do several achars. You can buy a clay pot with a lid at a Thai traditional medicine pharmacy. Cure the achar in the sun for a week to soften, stirring every day. Pro tip: only use mustard oil, much more flavour. Refrigerate. Lasts forever.

Is this the pickled limes at Foodland??? Likely bad vinegar and preservative.

This is quite a good achar recipe. If you can find tiny mangos, they make terrific Vadu achar.

https://holycowvegan.net/indian-lime-pickle/

Edited July 3Jul 3 by unblocktheplanet
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