Pickled Vegetables

Name: Pickled Vegetables (Pak Dong)
Cuisine: Thailand
Ingredients: 100 g (1 cup/4 oz) diced cucumber; 100 g (1 cup/4 oz) cauliflower florets; 100 g (1 cup/4 oz) shredded cabbage; 100 g (1 cup/4 oz) baby corn; 500 mL (2 cups/16 fl oz) Thai coconut vinegar; 3 cloves garlic, chopped; 2 long fresh red chillies, deseeded and chopped; 3 red shallots, chopped; 1 teaspoon salt; 45 mL (3 tablespoons) safflower oil

Pak Dong

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

THIS PICKLE IS a good accompaniment to a thick red curry, its acid and sugar providing a pleasant foil for the richness of the coconut cream. This pickle can be prepared a few days ahead and can be made with most vegetables. It is especially good when shallots are included, as here.

Ingredients

100 g (1 cup/4 oz) diced cucumber
100

Asia
Thailand
Preserve
Side dish
Gluten-free
Vegan
South East Asia

Method

Blanch all the vegetables in the vinegar. In a mortar and pestle (or a food processor), crush the garlic, chillies, shallots and salt until fine. Fry this paste in the oil until fragrant. Add the blanched vegetables and vinegar and simmer for a few minutes. Cool before serving.