Cambodian Pickled Vegetables (chrouk Ban Le)

1 large carrot, julienned or thinly sliced

2 medium cucumbers, sliced into rounds or half-moons

¼ small cabbage, thinly sliced or shredded

6 oz Granulated Sugar

6 oz Water

6 oz Vinegar (Rice or Distilled White)

2 tsp Salt (Kosher or Sea Salt)

1 Tbsp Fish Sauce

1 tsp Kosher Salt for dry tossing vegetables

In a large bowl, combine all your prepared vegetables, julienned carrots, sliced cucumbers, and shredded cabbage.
Toss the vegetables vigorously with 1 tsp of Kosher Salt (dry, before adding any liquid).
Let the salted vegetables sit for 5-10 minutes. Then rinse the vegetables briefly under cold water and squeeze out any remaining moisture thoroughly.
In a separate pot, gently heat the brine ingredients (Sugar, Water, Vinegar, 2 tsp Salt, Fish Sauce) over medium heat. Stir occasionally until the sugar and salt are fully dissolved. Remove from heat and let cool to room temperature.
Pack the prepared vegetables tightly into a clean quart jar, pressing down gently to eliminate air pockets. Pour the cooled brine over the vegetables, ensuring they are fully submerged.
Seal with an airtight lid and refrigerate immediately.

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🥒Pickles

CuisineCambodian

Occasions🧂Condiment📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 15m