Thai Mixed Pickles
This recipe makes 4 cups servings
|Per 2 tbsp (25 mL) : about||-|
- Portion size: 4 cups (1 L)
These sensational tasting, glamorous looking sweet-and-sour pickles can be served with satays or with roasted pork tenderloin but they complement sandwiches, cold meat and salmon equally well. Look for small golden beets for a brilliant mix.
- 5 5cooked beets with greens, peeled
- 1 1English cucumberEnglish cucumbers
- 2 2carrotcarrots
- 1/2 1/2sweet red peppersweet red peppers
- 1/2 small 1/2smallred onionred onions
- 1 1hot pepper, minced
- 2 2cloves garlic, minced
- 1-1/2 tsp 1-1/2tspwhole coriander seeds
- 1 tsp 1tspblack peppercornblack peppercorns
- 5 5whole cloves
- 1/2 cup 1/2cuprice vinegar
- 1 tbsp 1tbspfish sauce
- 3 3thinly sliced gingerroot
- 1-1/2 tsp 1-1/2tspsalt
- 3/4 cup 3/4cupgranulated sugar
- 2 tbsp 2tbsplime juice
Cut beets into 1/2-inch (1 cm) thick wedges. Cut cucumber in half lengthwise; scrape out seeds. Cut each half lengthwise into scant 1/2-inch (1 cm) wide strips; cut into 2-inch (5 cm) lengths. Cut carrots and red pepper into similar-size pieces. Slice onion.
In large bowl, toss together beets, cucumber, carrots, red pepper and onion; top with hot pepper and garlic.
In saucepan over medium heat, toast coriander seeds, peppercorns and cloves, shaking pan often, until fragrant, about 3 minutes.
Add vinegar, 1/2 cup (125 mL) water, fish sauce, ginger and salt; stir in sugar. Bring to boil; reduce heat and simmer for 5 minutes.
Line sieve with cheesecloth and set over bowl of vegetables; pour in vinegar mixture and lime juice; mix vegetables well. Tie up cheesecloth around spices remaining in sieve; bury spice bag among vegetables. Let cool to room temperature; cover and refrigerate for 24 hours before serving. (Make-ahead: Refrigerate for up to 2 weeks).
Source : Canadian Living Magazine: November 2003