Thai Refrigerator Mixed Pickles

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Thai Refrigerator Mixed Pickles

 

2 field cucumbers

4 carrots, peeled

1 small daikon radish or 2 cups red radishes

1 sweet red pepper

1 red onion

2 small hot peppers

1/4 cup lime juice

3 cloves garlic, minced

1 tbsp. whole coriander seeds

2 tsps. peppercorns

10 whole cloves

1 3/4 cups granulated sugar

1 cup rice vinegar

2 tbsps. fish sauce

6 thin slices gingerroot

1 tbsp. salt

 

Cut cucumbers in half lengthwise and scoop out seeds;

cut into 2 inch lengths, then into 1/2 inch 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

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.

Refrigerate in airtight container for up to 1 week.

 

 

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