Cambodian/Thai style quick pickle

From GoonsWithSpoons
Revision as of 20:07, 12 April 2012 by Drimble Wedge (talk | contribs) (Created page with "Recipe by: Joe Friday Uploaded by Drimble Wedge Category:CabbageCategory:Easycategory:Preserves[[Category:V...")
(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)
Jump to navigation Jump to search

Recipe by: Joe Friday Uploaded by Drimble Wedge

I just made a half gallon of Cambodian/Thai style quick pickle. It's fridge pickle so it's really just:

  • 1/2 head of cabbage, shredded
  • 3 hot wax peppers, diced
  • 1 carrot, diced
  • 1 bunch scallions, chopped
  • 7-10 whole birdseye chilies, stemmed
  • 1 medium daikon radish, shredded

Quickpickle1.jpg

Brine

  • 2 cups soy sauce
  • 2 cups rice wine vinegar
  • 2 cups water
  • 1/2 cup sugar (to taste)

Pack those veggies in, pour brine over and cover. Stash in fridge for 24 hours and they'll be ready. They get better the longer you leave them and should be good up to a month.

Quickpickle2.jpg