Monday, August 31, 2009

Thai Green Curry Pickles

The pickle onslaught continues. I picked some more cucumbers and was standing in the kitchen looking at stuff I had around and trying to come up with something to do with them, when it struck me: Thai pickles!

But normal Thai pickles (A Jad) are kindof... normal. Just quick pickles with some onion and using rice vinegar. So I got...creative.

Thai Green Curry Pickles

1 lb fresh picked pickling cucumbers. Spears. Could probably have fit another half pound of them in too. Probably should have done thin slices and not spears too.
1 onion, sliced.
1 stalk lemongrass, outer leaves peeled away, stalk sliced in half, halves pounded with mallet.
1 poblano chile, quartered seeds removed
2 jalapeno chiles, whole, slits made in sides
1 serrano chile, whole, slits in sides
maybe half a yellow bell pepper in strips
2 garlic cloves

The Brine
3/4 cup Cider vinegar
3/4 cup rice vinegar
1/2 cup water
1 cup brown sugar (would have preferred palm sugar but was fresh out)
1 T kosher salt
1 T Thai Green Curry paste
1 T fish sauce
six kaffir lime leaves
four dollar-coin sized slices of galangal

Brought the brine to a boil for a few minutes till everything was nice and dissolved. Packed the veggies equally into two quart canning jars, then poured the brine over and sealed with about 1/2" headspace. Processed about 5 minutes to make sure the lids set.

What will they taste like? Well I can guarantee: hot! Other than that, we'll have to wait and see. You can see that one of the pickles was much, much larger. I was wondering why one of my plants wasn't producing as well as the others when I looked under a leaf and found that mondo cucumber. Plant was focusing on that to the exclusion of all else. Fortunately I caught it just before it set seeds, so it was still good for pickling. But it dwarfs the others.


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