Name: Southeast Asian Vegetable Pickles
Yield: Yield: 8 Portions
Cuisine: Asian
Ingredients: 6 fl oz/180 mL water; 2 fl oz/60 mL peanut oil; 6 fl oz/180 mL white vinegar; 4 fl oz/120 mL peanut oil; Salt, as needed; ½ cup/80 g salt; 8 oz/227 g Chinese long beans, cut into 1- to 3-in/3- to 8-cm pieces; 8 oz/227 g daikon radish, cut into 1- to 3-in/3- to 8-cm sticks; 8 oz/227 g napa cabbage, cut into ½-in/1-cm chiffonade; 2 oz/57 g desiccated coconut, lightly toasted; 2 tbsp/25 g sugar; 2 tsp/4 g ground turmeric; 3 oz/85 g sliced shallots; 1 oz/28 g lemongrass, trimmed, chopped; 1 tbsp/8 g grated ginger; 8 oz/227 g carrots, cut into 2- to 3-in/5- to 8-cm sticks; 4 garlic cloves, sliced; 1 lb/454 g pickling cucumbers, peeled, seeded, cut into 2- to 3-in/5- to 8-cm sticks; 8 oz/227 g jícama, cut into 2- to 3-in/5- to 8-cm sticks

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

1 lb/454 g pickling cucumbers, peeled, seeded, cut into 2- to 3-in/5- to 8-cm sticks
8 oz/

Asia
Preserve
Gluten-free
Street Food
Vegan

Method

Toss all of the vegetables with the salt, and allow to sit for 30 minutes. Wash in a generous amount of water, and allow to drain. Briefly blanch the radish, jícama, and carrots separately for about 30 seconds and the napa cabbage for about 10 seconds in a generous amount of unsalted water; drain and set aside.
In a blender, combine the peanut oil, lemongrass,

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