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.
- Portion size 1 serving
- Credits : Canadian Living Magazine: November 2003
MethodCut 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).
Nutritional facts Per 2 tbsp (25 mL) : about
- Sodium 133 mg
- Protein trace
- Calories 27.0
- Total fat trace
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 7 g
- Iron 1.0
- Folate 6.0
- Calcium 1.0
- Vitamin A 13.0
- Vitamin C 8.0