Thai Mixed Pickles

By The Canadian Living Test Kitchen

35 people added this to their Recipe Box

This recipe makes 4 cups servings

Nutritional Info
Per 2 tbsp (25 mL) : about	-
cal	2727 cal
pro	00 pro
total fat	00 total fat
sat. fat	00 sat. fat
carb	7 g7g carb
fibre	1 g1g fibre
chol	0 mg0mg chol
sodium	133 mg133mg sodium
% RDI:	-
calcium	11 calcium
iron	11 iron
vit A	1313 vit A
vit C	88 vit C
folate	66 folate

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.

Ingredients

5 cooked beets with greens , peeled5 5cooked beets with greens.php">greens, peeled
1 English cucumber 1 1English cucumberEnglish cucumbers
2 carrots 2 2carrotcarrots
1/2 sweet red pepper 1/2 1/2sweet red peppersweet red peppers
1/2 small red onions 1/2 1/2small smallred onionred onions
1 hot pepper , minced1 1hot pepper, minced
2 cloves garlic , minced2 2cloves garlic, minced
1-1/2 tsp whole coriander seeds 1-1/2 1-1/2tsp tspwhole coriander seeds
1 tsp black peppercorns 1 1tsp tspblack peppercornblack peppercorns
5 whole cloves 5 5whole cloves
1/2 cup rice vinegar 1/2 1/2cup cuprice vinegar
1 tbsp fish sauce 1 1tbsp tbspfish sauce
3 thinly sliced gingerroot 3 3thinly sliced gingerroot
1-1/2 tsp salt 1-1/2 1-1/2tsp tspsalt
3/4 cup granulated sugar 3/4 3/4cup cupgranulated sugar
2 tbsp lime juice 2 2tbsp tbsplime juice

Preparation

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 sa< 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