Summary of "Mixed Vegetable Pickle"
Presenter / Channel
- Baked Chef (Rick) — mixed vegetable pickle (Thai-style), adjustable with any vegetables.
Ingredients (quantities given)
Vegetables (example mix)
- Red onions
- Carrots
- Cucumber
- Radish
- Various chilies (sliced; “not hot by any means” / mild)
- Optional swap: cauliflower florets (or other mixed vegetables)
Pickling brine
- Water (quantity not specified; “boil up some water”)
- Vinegar (quantity not specified; used to make brine)
- Sugar (“a whole load of sugar”)
- Salt:
- ~4 teaspoons total in the brine (~2 tsp + ~2 tsp)
- ~1 teaspoon extra salt to draw moisture from the vegetables
Equipment / Prep
- 2 (or more) sterilized jars
- Jars were boiled in water for ~10 minutes (already sterilized before filling).
- Large bowl (for chopping and salting)
- Knife + chopping board
- Pot (to boil brine)
- Cooling step: brine must be completely cooled before adding to jars
Step-by-step method (with key timings)
1) Make the pickling brine
- In a pot, combine:
- water + vinegar + sugar + salt (about 4 tsp total)
- Dissolve the sugar over heat.
- Bring to a boil, then turn off the heat.
- Cool completely before using.
2) Prepare the vegetables
- Cucumbers:
- “Top and tail,” cut into about 2 cm pieces.
- Technique aimed at triangular bits by halving, then thirding (flexible as long as pieces are consistent).
- Carrots:
- Chop into similar-sized pieces.
- Cut out more from thicker ends to form diamond/triangle-like pieces; adjust size if too large.
- Radish:
- “Top and tail,” then slice into fairly reasonable slices.
- Chilies:
- Slice across into about 0.5 cm pieces.
- If you don’t want heat, omit chilies or use other veg (e.g., cauliflower).
- Onion:
- Slice thickly, then chop into small cubes.
3) Salt the “hard veg” to draw out moisture
- Add about 1 teaspoon of salt to the chopped cucumber/carrot/radish.
- Rest for ~15 minutes.
4) Add chilies and onion, then rest again
- Add sliced chilies and sliced onion.
- Leave for another ~10 minutes.
- You should see moisture forming at the bottom.
5) Drain gently (don’t rinse)
- Gently squeeze the veg to release excess fluid (don’t squeeze too hard so you don’t squash cucumbers).
- Do not rinse — the salt is fine and will “disappear” into the vinegar/brine.
6) Pack into sterilized jars
- Ensure the brine is completely cold.
- Pack veg into jars.
- Pour in the cold brine:
- Aim to bring brine up to the level of the vegetables (not too high), since veg liquid will seep out.
- The recipe makes enough for multiple jars.
7) Seal and rest
- Seal jars tightly.
- Don’t taste right away — wait until tomorrow.
- Expected result: stays crunchy.
Tips / technique cues / common considerations
- Brine must be fully cooled before adding; otherwise vegetables may turn soggy.
- No rinsing after salting—salt helps and blends into the pickling process.
- Don’t over-squeeze: remove enough moisture without ruining texture.
- Vegetable choices are flexible:
- Add cauliflower florets instead of or alongside some veg.
- Omit chilies if desired.
Serving suggestion
- Serve the pickle with anything (it’s stated as great alongside other foods).
- Eat after ~tomorrow for best crunch.
Sources / references mentioned
- No external sources besides Baked Chef (Rick), plus the note that this pickle is commonly found in Thailand.
Category
Cooking
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