Thai Refrigerator Mixed Pickles

Cut cucumbers in half lengthwise and scoop out seeds; cut into 2-inch (5 cm) lengths, then into 1/2-inch (1 cm) wide strips. Cut carrots and radish into same-size pieces. Seed, core and cut red pepper into same-size strips. Slice onion. Cut hot peppers (including seeds) into rings. Place in large heatproof bowl; add lime juice and mix well. Top with garlic.

In saucepan, toast coriander seeds, peppercorns and cloves over medium heat, shaking pan often, until fragrant, 3 minutes. Stir in sugar, vinegar, 3/4 cup (175 mL) water, fish sauce, ginger and salt ; bring to boil. Reduce heat and simmer for 5 minutes.

Line sieve with cheesecloth and place over bowl of vegetables; pour vinegar mixture through sieve. Tie cheesecloth around spices in sieve; bury bag among vegetables. Let cool to room temperature; cover and refrigerate for at least 24 hours before serving. (Make-ahead: Refrigerate in airtight container for up to 1 week.)