View source for Cambodian/Thai style quick pickle

Recipe by: [[:Category:Joe Friday's recipes|Joe Friday]] Uploaded by [[:user:Drimble Wedge|Drimble Wedge]]
[[Category:Cabbage]][[Category:Easy]][[category:Preserves]][[Category:Vegetables]][[Category:Thai]]

I just made a half gallon of Cambodian/Thai style quick pickle. It's fridge pickle so it's really just:

* 1/2 head of cabbage, shredded
* 3 hot wax peppers, diced
* 1 carrot, diced
* 1 bunch scallions, chopped
* 7-10 whole birdseye chilies, stemmed
* 1 medium daikon radish, shredded

[[image:Quickpickle1.jpg]]

'''Brine'''

* 2 cups soy sauce
* 2 cups rice wine vinegar
* 2 cups water
* 1/2 cup sugar (to taste)

Pack those veggies in, pour brine over and cover. Stash in fridge for 24 hours and they'll be ready. They get better the longer you leave them and should be good up to a month. 

[[image:Quickpickle2.jpg]]