Thai Cabbage Refrigerator Pickles
16 people added this to their Recipe Box
This recipe makes 2 2 cups (500 mL) servings
Nutritional Info |
|
|---|---|
| Per 2 tbsp 25 mL serving: about | - |
| cal | 14 |
| pro | 0 |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 3 g |
| fibre | 0 |
| chol | 0 mg |
| sodium | 262 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 1 |
| vit A | 2 |
| vit C | 8 |
| folate | 6 |
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.
Ingredients
- 2 green onions
- 1 lb napa cabbage, (about half head)
- 1 hot red pepper or hot green pepper
- 1 tbsp pickling salt
- 1 stalk lemongrass
- 1 tbsp grated gingerroot
- 2 cloves garlic, minced
- 1 cup unseasoned rice vinegar
- 1 cup water
- 1/3 cup granulated sugar
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 3/4 tsp turmeric
- 1/2 tsp hot pepper sauce
Preparation
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.
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
- Keywords : Thai; Sides; Cabbage; Canning/Pickling/Preserving; Onions; Garlic; Condiments/sauces;
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