Thai Refrigerator Mixed Pickles
Nutritional Info |
|
|---|---|
| Per Serving: about | - |
| cal | 449 |
| pro | 7 g |
| total fat | 28 g |
| sat. fat | 15 g |
| carb | 46 g |
| fibre | 1 g |
| chol | 100 mg |
| sodium | 205 mg |
| % RDI: | - |
| calcium | 13 |
| iron | 7 |
| vit A | 18 |
| folate | 4 |
Serve these Asia-inspired sweet-and-sour pickles with satays or other grilled or roasted meats.
Preparation
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.)
Source : © CanadianLiving.com
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