Ingredients for Thai Pickles Achat
- 1/2 cup rice vinegar
- Cucumbers (not found in recipe sources)
- Red Onion (not found in recipe sources, recipe uses shallots)
- Cilantro Leaves (not found in recipe sources)
- 2 bird's eye chilies, sliced thin
- 1/4 cup sugar
- 1 tsp salt
- Black Pepper (not found in recipe sources)
- 2 cups julienned carrot
- 2 cups julienned daikon radish
- 1 cup julienned green papaya
- 1/4 cup fish sauce
- 1/4 cup water
- 2 garlic cloves, minced
- 2 shallots, sliced thin
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How to Make Thai Pickles Achat
- Combine julienned carrots, daikon radish, and green papaya in a large bowl. Sprinkle with salt and gently toss. Let stand for 30 minutes to draw out moisture.
- Rinse the vegetables under cold water and drain thoroughly. Squeeze out excess water with your hands or a clean kitchen towel.
- In a separate bowl, whisk together sugar, rice vinegar, fish sauce, and water until the sugar is dissolved.
- Add the minced garlic, sliced shallots, and sliced bird's eye chilies to the vegetable mixture.
- Pour the vinegar mixture over the vegetables and chilies. Gently toss to coat everything evenly.
- Transfer the mixture to a clean glass jar. Press down gently to submerge the vegetables in the liquid.
- Seal the jar tightly and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Once the pickles have reached your desired level of tang and flavor (the longer they sit, the more intense the flavors will be), enjoy! Serve as a side dish, snack, or with your favorite Thai-inspired meals.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
28g
Fat
0g
Carbs
3g
