I made these mixed pickles today:

<http://www.canadianliving.com/food/thai_mixed_pickles.php>

Next time, I'd probably double the non-veggy ingredients as the liquid
was a little shy of covering the mix, so I'm using a large zip-lock and
turning frequently.

I'll report back on how they turn out.

Oh, a warning... The recipe uses beets.

;-)

On Sat, 15 Aug 2009 16:23:43 -0600, Dave Balderstone wrote:

> I made these mixed pickles today:
>
> <http://www.canadianliving.com/food/thai_mixed_pickles.php>

"The requested site did not respond to a connection request and the
browser has stopped waiting for a reply."

-sw

Sqwertz wrote:
> On Sat, 15 Aug 2009 16:23:43 -0600, Dave Balderstone wrote:
>
>> I made these mixed pickles today:
>>
>> <http://www.canadianliving.com/food/thai_mixed_pickles.php>
>
> "The requested site did not respond to a connection request and the
> browser has stopped waiting for a reply."
>
> -sw
Site was probably busy, I just pulled down the recipe using Firefox.

George Shirley wrote:
> Sqwertz wrote:
>> On Sat, 15 Aug 2009 16:23:43 -0600, Dave Balderstone wrote:
>>
>>> I made these mixed pickles today:
>>>
>>> <http://www.canadianliving.com/food/thai_mixed_pickles.php>
>>
>> "The requested site did not respond to a connection request and the
>> browser has stopped waiting for a reply."
>>
>> -sw
> Site was probably busy, I just pulled down the recipe using Firefox.

Took a while to connect, and lots of "waiting" messages, but I got it in
Seamonkey (Firefox engine).

I'm not sure Thai folk use beets.... or cloves much for that matter, but
it looks interesting and refreshing.

B/

"Brian Mailman" > wrote in message
...
> George Shirley wrote:
>> Sqwertz wrote:
>>> On Sat, 15 Aug 2009 16:23:43 -0600, Dave Balderstone wrote:
>>>
>>>> I made these mixed pickles today:
>>>>
>>>> <http://www.canadianliving.com/food/thai_mixed_pickles.php>
>>>
>>> "The requested site did not respond to a connection request and the
>>> browser has stopped waiting for a reply."
>>>
>>> -sw
>> Site was probably busy, I just pulled down the recipe using Firefox.
>
> Took a while to connect, and lots of "waiting" messages, but I got it in
> Seamonkey (Firefox engine).
>
> I'm not sure Thai folk use beets.... or cloves much for that matter, but
> it looks interesting and refreshing.
>
> B/

Loaded straight away in Firefox in Oz.

Brian Mailman wrote:

> I'm not sure Thai folk use beets.... or cloves much for that matter, but
> it looks interesting and refreshing.
>
> B/

Cloves, like nutmeg and mace, are native to Indonesia, which is close
enough to Thailand that I'd imagine they were known to the Thai for a while.

Historical aside: there was lot of fighting over the source of these
spices in centuries past, among Arabs, Portuguese, English and Dutch.
The Dutch had most of Indonesia (Dutch East Indies) bar a little bit of
Sumatra and one small island called Run, in the middle of nowhere (but
close to the only known supply of nutmeg and mace). The Dutch were so
terrified of the English that they arranged a trade, gaining this little
"Gilligan's Island" called Run and giving up New Amsterdam, which the
British renamed Manhattan.

Sorry for the OT post, but it seemed appropriate as I sit here in
Indonesia while they celebrate their national independence day (August
17 1945 is when they declared independence).

Dean

Thai Mixed Pickles
By The Canadian Living Test Kitchen

These sensational tasting, glamorous looking sweet-and-sour pickles
can be served with satays or with roasted pork tenderloin but they
complement sandwiches, cold meat and salmon equally well. Look for
small golden beets for a brilliant mix.

Servings: 4 cups (1 L)
Ingredients:

Nutritional Info
Per 2 tbsp (25 mL) : about -
cal 27
pro trace
total fat trace
sat. fat trace
carb 7 g
fibre 1 g
chol 0 mg
sodium 133 mg
% RDI: -
calcium 1%
iron 1%
vit A 13%
vit C 8%
folate 6%
Suggested Recipes
Hot Chipotle Cocktail Sauce
Wild Mushroom Strudel
Maple Blueberry Muffins
Apple Spice Muffins
Banana Chocolate Chip Muffins

5 cooked beets, peeled (about 1 lb/500 g)
1 English cucumber
2 carrots
Half sweet red pepper
Half small red onion
1 hot pepper, minced
2 cloves garlic, minced
1-1/2 tsp (7 mL) whole coriander seeds
1 tsp (5 mL) black peppercorns
5 whole cloves
1/2 cup (125 mL) rice vinegar
1 tbsp (15 mL) fish sauce
3 thin slices gingerroot
1-1/2 tsp (7 mL) salt
3/4 cup (175 mL) granulated sugar
2 tbsp (25 mL) lime juice

Preparation:

Cut beets into 1/2-inch (1 cm) thick wedges. Cut cucumber in half
lengthwise; scrape out seeds. Cut each half lengthwise into scant 1/2-
inch (1 cm) wide strips; cut into 2-inch (5 cm) lengths. Cut carrots
and red pepper into similar-size pieces. Slice onion.

In large bowl, toss together beets, cucumber, carrots, red pepper and
onion; top with hot pepper and garlic.

In saucepan over medium heat, toast coriander seeds, peppercorns and
cloves, shaking pan often, until fragrant, about 3 minutes.

Add vinegar, 1/2 cup (125 mL) water, fish sauce, ginger and sa< stir
in sugar. Bring to boil; reduce heat and simmer for 5 minutes.

Line sieve with cheesecloth and set over bowl of vegetables; pour in
vinegar mixture and lime juice; mix vegetables well. Tie up
cheesecloth around spices remaining in sieve; bury spice bag among
vegetables. Let cool to room temperature; cover and refrigerate for 24
hours before serving. (Make-ahead: Refrigerate for up to 2 weeks).

Tags:

Vegetables; Sugar/Sweets; Thai and Southeast Asian; Boil/Simmer; Make-
Ahead; Pickles-Salsa-Relishes;


Source

Canadian Living Magazine: November 2003

can I make Thai mixed pickles without fish sauce? ick!


"kimosabe" > wrote in message
...
> Thai Mixed Pickles
> By The Canadian Living Test Kitchen
>
> These sensational tasting, glamorous looking sweet-and-sour pickles
> can be served with satays or with roasted pork tenderloin but they
> complement sandwiches, cold meat and salmon equally well. Look for
> small golden beets for a brilliant mix.
>
> Servings: 4 cups (1 L)
> Ingredients:
>
> Nutritional Info
> Per 2 tbsp (25 mL) : about -
> cal 27
> pro trace
> total fat trace
> sat. fat trace
> carb 7 g
> fibre 1 g
> chol 0 mg
> sodium 133 mg
> % RDI: -
> calcium 1%
> iron 1%
> vit A 13%
> vit C 8%
> folate 6%
> Suggested Recipes
> Hot Chipotle Cocktail Sauce
> Wild Mushroom Strudel
> Maple Blueberry Muffins
> Apple Spice Muffins
> Banana Chocolate Chip Muffins
>
> 5 cooked beets, peeled (about 1 lb/500 g)
> 1 English cucumber
> 2 carrots
> Half sweet red pepper
> Half small red onion
> 1 hot pepper, minced
> 2 cloves garlic, minced
> 1-1/2 tsp (7 mL) whole coriander seeds
> 1 tsp (5 mL) black peppercorns
> 5 whole cloves
> 1/2 cup (125 mL) rice vinegar
> 1 tbsp (15 mL) fish sauce
> 3 thin slices gingerroot
> 1-1/2 tsp (7 mL) salt
> 3/4 cup (175 mL) granulated sugar
> 2 tbsp (25 mL) lime juice
>
> Preparation:
>
> Cut beets into 1/2-inch (1 cm) thick wedges. Cut cucumber in half
> lengthwise; scrape out seeds. Cut each half lengthwise into scant 1/2-
> inch (1 cm) wide strips; cut into 2-inch (5 cm) lengths. Cut carrots
> and red pepper into similar-size pieces. Slice onion.
>
> In large bowl, toss together beets, cucumber, carrots, red pepper and
> onion; top with hot pepper and garlic.
>
> In saucepan over medium heat, toast coriander seeds, peppercorns and
> cloves, shaking pan often, until fragrant, about 3 minutes.
>
> Add vinegar, 1/2 cup (125 mL) water, fish sauce, ginger and sa< stir
> in sugar. Bring to boil; reduce heat and simmer for 5 minutes.
>
> Line sieve with cheesecloth and set over bowl of vegetables; pour in
> vinegar mixture and lime juice; mix vegetables well. Tie up
> cheesecloth around spices remaining in sieve; bury spice bag among
> vegetables. Let cool to room temperature; cover and refrigerate for 24
> hours before serving. (Make-ahead: Refrigerate for up to 2 weeks).
>
> Tags:
>
> Vegetables; Sugar/Sweets; Thai and Southeast Asian; Boil/Simmer; Make-
> Ahead; Pickles-Salsa-Relishes;
>
>
> Source
>
> Canadian Living Magazine: November 2003
>

Kathi Jones wrote:
> can I make Thai mixed pickles without fish sauce? ick!

No, but you can make "Chinese mixed pickles", or "Oriental mixed pickles"
without the fish sauce. Chinese style is sweet, you may have to play with
the sugar, but my guess is that it will be too sweet and you should reduce the
sugar.


Geoff.
--
Geoffrey S. Mendelson, Jerusalem, Israel N3OWJ/4X1GM

"Geoffrey S. Mendelson" > wrote in message
...
> Kathi Jones wrote:
>> can I make Thai mixed pickles without fish sauce? ick!
>
> No, but you can make "Chinese mixed pickles", or "Oriental mixed pickles"
> without the fish sauce. Chinese style is sweet, you may have to play with
> the sugar, but my guess is that it will be too sweet and you should reduce
> the
> sugar.
>
>
> Geoff.
> --

Thanks Geoff - I'll look in to it. The recipe looks interesting to me
otherwise! ;-)

Kathi


> Geoffrey S. Mendelson, Jerusalem, Israel N3OWJ/4X1GM

In article
>,
kimosabe > wrote:

> Thai Mixed Pickles
> By The Canadian Living Test Kitchen

I made these last week... and posted a link to the recipe.

They turned out nice, but I'm a bit disappointed with the cucumber. I
wonder if using pickling rather than english cuke would have turned out
crunchier.

The recipe has a subtle heat that sneaks up on you, something that
totally agrees with my palate.

Dave Balderstone wrote:
> In article
> >,
> kimosabe > wrote:
>
>> Thai Mixed Pickles
>> By The Canadian Living Test Kitchen
>
> I made these last week... and posted a link to the recipe.
>
> They turned out nice, but I'm a bit disappointed with the cucumber. I
> wonder if using pickling rather than english cuke would have turned out
> crunchier.
>
> The recipe has a subtle heat that sneaks up on you, something that
> totally agrees with my palate.
Wonder no more, pickling cukes would make all the difference.

Dave Balderstone wrote:
> In article >, George
> Shirley > wrote:
>
>> Dave Balderstone wrote:
>>> In article
>>> >,
>>> kimosabe > wrote:
>>>
>>>> Thai Mixed Pickles
>>>> By The Canadian Living Test Kitchen
>>> I made these last week... and posted a link to the recipe.
>>>
>>> They turned out nice, but I'm a bit disappointed with the cucumber. I
>>> wonder if using pickling rather than english cuke would have turned out
>>> crunchier.
>>>
>>> The recipe has a subtle heat that sneaks up on you, something that
>>> totally agrees with my palate.
>
>> Wonder no more, pickling cukes would make all the difference.
>
> The english cuke does have a bit of a crunch on the skin side, so it's
> not a total loss, but next time I think I'll use the picking cukes and
> ice them beforehand.
There you go, a typical method of making cukes crunch.

Kathi Jones wrote:
> can I make Thai mixed pickles without fish sauce? ick!

Yes. Many people who keep kosher don't mix fish and meat in the same
dish and they sub soy sauce. It's not the same thing, but similar.

B/

"Geoffrey S. Mendelson" > wrote:
> Kathi Jones wrote:
> > can I make Thai mixed pickles without fish sauce? ick!
>
> No, but you can make "Chinese mixed pickles", or "Oriental mixed pickles"
> without the fish sauce. Chinese style is sweet, you may have to play with
> the sugar, but my guess is that it will be too sweet and you should
> reduce the sugar.

1 Tbs of fish sauce shouldn't be noticable. You can always cut down on it.

I've never seen cloves used in Thai cooking.

You can always make kim chee, too.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

Brian Mailman wrote:
> Kathi Jones wrote:
>> can I make Thai mixed pickles without fish sauce? ick!
>
> Yes. Many people who keep kosher don't mix fish and meat in the same
> dish and they sub soy sauce. It's not the same thing, but similar.

Oy, you had to mention that. The mixing of fish and other things is such a
problem when it comes to keeping kosher. As Brian said, some don't mix
fish and meat, some don't mix fish and dairy, most don't care.

One family I know won't mix fish and dairy, except bagels and lox. They do it
because they are from the US and can't give it up, but the justification is
the rules of mixing fish and dairy depend upon if it is hot or cold.

The main problem is that since the founding of the State of Israel people
found out that people who follow the rules set down in Germany are in the
minority and even within them there are variations.

It's always a bit of culture shock for people coming here from the US/Canada
who think that their way of keeping kosher is the only way and they find out
that it is a very small minority.

Geoff.


--
Geoffrey S. Mendelson, Jerusalem, Israel N3OWJ/4X1GM

"Nick Cramer" > wrote in message
...
> "Geoffrey S. Mendelson" > wrote:
>> Kathi Jones wrote:
>> > can I make Thai mixed pickles without fish sauce? ick!
>>
>> No, but you can make "Chinese mixed pickles", or "Oriental mixed pickles"
>> without the fish sauce. Chinese style is sweet, you may have to play with
>> the sugar, but my guess is that it will be too sweet and you should
>> reduce the sugar.
>
> 1 Tbs of fish sauce shouldn't be noticable. You can always cut down on it.
>
> I've never seen cloves used in Thai cooking.
>
> You can always make kim chee, too.

My husband would DIE if I made kim chee - he works with a guy who brings it
to work often and hubby comes home complaining about the smell ;-)

the mixed pickles sound good tho!

Kathi

>
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
> families: https://www.woundedwarriorproject.org/ Thank a Veteran!
> Support Our Troops: http://anymarine.com/ You are not forgotten.
> Thanks ! ! ~Semper Fi~ USMC 1365061

Geoffrey S. Mendelson wrote:
> Brian Mailman wrote:
>> Kathi Jones wrote:
>>> can I make Thai mixed pickles without fish sauce? ick!
>>
>> Yes. Many people who keep kosher don't mix fish and meat in the same
>> dish and they sub soy sauce. It's not the same thing, but similar.
>
> Oy, you had to mention that.

Only as a way of saying "lots of others do this and works for them."
Nothing more.

B/