Thai Mixed Pickles Thai Mixed Pickles

Author: Canadian Living

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



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).

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
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Thai Mixed Pickles