The Mermaid Pickle: A Thai-Influenced Recipe Your Taste Buds Will Thank You For
Growing up in Michigan, every gas station and convenience store had an enormous jar of gigantic pickles. I still question why, but my memories of the tangy, tart green giants still make my mouth pucker with delight. Several years ago I was introduced to the close-your-eyes-and-bite flavor of the Japanese Day Pickle. It’s lighter, has less punch and more crunch.
Did I mention you can pickle any vegetable? I want to share with you my own version, a Thai-influenced Mermaid Pickle.
1 cup rice wine vinegar
2 tablespoons fish sauce
1/2 tablespoon granulated onion
1/2 tablespoon granulated garlic
5 tablespoons organic sugar
1/2 tablespoon red pepper flakes
1/2 tablespoon kosher salt
1 cup water
Pickles: (You can use any vegetable here):
2 cups cucumbers, sliced
1 cup carrots, peeled and sliced
1 cup cauliflower, chunked
2 jalapeños seeded and sliced (optional)
Bring a pot of water to a low boil. Place the cut carrots into the boiling water to blanch for about five minutes. In a separate large pot add all of the brine ingredients, bring to a boil and remove from heat. Remove carrots from water with a slotted spoon and add directly into the boiled brine. Place cauliflower and jalapeños into the boiling water—this will require only two minutes of cooking time—and remove with the spoon; add to brine. Last, put the cucumbers in the brine, stir and cover. When room temperature, place vegetables into a glass jar, toss in fresh basil or cilantro and refrigerate.