Thai Cabbage Refrigerator Pickles
This recipe makes 2 2 cups (500 mL) servings
|Per 2 tbsp 25 mL serving: about||-|
|total fat||0 g|
|sat. fat||0 g|
- Portion size: 4 cups (1 L)
Thai seasonings of lime, ginger, lemongrass and fish sauce flavour layers of napa cabbage, green onions and hot peppers in this fabulous accompaniment to grilled fish, poultry and meat.
- 2 2green oniongreen onions
- 1 lb 1lbnapa cabbage, (about half head)
- 1 1hot red pepperhot red peppers or hot green pepper
- 1 tbsp 1tbsppickling salt
- 1 1stalk lemongrass
- 1 tbsp 1tbspgrated gingerroot
- 2 2cloves garlic, minced
- 1 cup 1cupunseasoned rice vinegar
- 1 cup 1cupwater
- 1/3 cup 1/3cupgranulated sugar
- 2 tbsp 2tbsplime juice
- 1 tbsp 1tbspfish sauce
- 3/4 tsp 3/4tspturmeric
- 1/2 tsp 1/2tsphot pepper sauce
Cut green onions into 1/2-inch (1 cm) lengths. Cut cabbage crosswise into 1-inch (2.5 cm) wide pieces. Halve and seed hot pepper; cut into thin strips. In large bowl, combine onions, cabbage and hot pepper; sprinkle with salt and toss to combine.
Place plate on mixture; weigh down with heavy can and let stand for 1 hour. Rinse well; drain, pressing out liquid. Return to bowl.
Cut bottom third from lemongrass; discard remainder. Remove tough outer layer; cut into 1-inch (2.5 cm) pieces and add to vegetables. Add ginger and garlic. Set aside.
In saucepan, bring vinegar, water, sugar, lime juice, fish sauce, turmeric and hot pepper sauce to boil, stirring until sugar is dissolved. Pour over vegetables; mix well. Let cool. Pack into canning jars. Cover and refrigerate for at least 2 days or for up to 3 weeks.
Source : Canadian Living Magazine: September 2006