Thai Spicy Mixed Vegetable Pickle

Courtesy of Chef Jam Sanitchat, owner of Thai Fresh

Super easy

Thai Spicy Mixed Vegetable Pickle


For 1 Batch(es)


  • 1 tablespoons chopped long red chili (or jalapeño, serrano or finger pepper)
  • 1 pinches salt
  • 1 tablespoons chopped shallot
  • 1 tablespoons chopped garlic
  • 1/2 cups vegetable oil
  • 1 cups coconut water (fresh or canned)
  • 1 cups white vinegar
  • 1 cups water
  • 1 cups cauliflower, cut into bite-sized pieces
  • 1 cups diced cucumber
  • 1 cups shredded cabbage
  • 1 cups corn kernels
  • 1 pinches salt
  • 1 tablespoons white sugar
  • 1 teaspoons toasted sesame seeds

Thai Spicy Mixed Vegetable Pickle Directions

  1. Make a smooth paste by pounding the chili, salt, shallot and garlic with a mortar and pestle.
  2. In a large pan, heat the oil until hot. Add the paste and fry until fragrant. Add the coconut water, vinegar and water and bring to a boil.
  3. Add the vegetables in the order they appear and boil for 1 minute, until wilted—be careful not to overcook them. Add the sugar and, if needed, more salt.
  4. Sprinkle with sesame seeds. This is best used immediately, but will keep in a lidded container in the refrigerator for up to 2 weeks.

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