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How To Make Pickled Vegetables In 24 Hours: Khmer Cambodian Southeast Asian Pickles Dressing Recipe

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Overnight Pickled Vegetable Recipe

Pickled Vegetables make for a great treat! You can snack on them alone, or incorporate them as a side dish.

This recipe is easy to use and takes less than a half hour to prepare, but needs to sit overnight to marinate.

Unlike most pickled vegetables recipes, this recipe does not require you to go through a long pickling process; the vegetables are ready to eat in 24 hours and can be kept for up to 2 weeks if sealed and refrigerated properly.

So let's look at what Ingredients we need and follow the recipe:

Ingredients for 24-Hour Khmer Pickles

IngredientAmountHow To Prepare

Rice Vinegar (traditional) or White Vigar

1/2 Cup (125 ml)

Salt

1 Tablespoon

White Sugar

6 Tablespoons

Carrot

1 Whole

Slice and Peel into Fine Strips

Daikon Radish

1 Whole

Peel and Slice into Fine Strips

Cucumber

1/2 Cucumber

Peel and Slice into Fine Strips

Garlic Cloves

3 Whole

Peel but leave Whole

Bird's Eye Chili Peppers

2

Chopped Coarsely

Coriander Leaves (Cilantro)

3 Sprigs

Roughly Torn


Let's Look at the Recipe:



  • Combine Vinegar, Salt and Sugar in a small saucepan and bring to a boil.
  • Remove from heat once boiling and set aside.
  • Combine the Vegetables, Garlic, Coriander Leaves and Chili Peppers in a bowl.
  • Pour the Vinegar Mixture over the Vegetables and allow to marinate overnight.
  • Store your Pickled Vegetables in a glass (Mason) jar. Make sure you keep the cover tight to maintain a tight seal.

Cambodia Srok Khmer

More Cambodian Southeast Asian Recipes and Articles by, J.S.Matthew

Comments

JS Matthew (author) from Massachusetts, USA on April 22, 2012:

Hello Tintin. Yes, you want to set the vinegar mixture aside to let it cool. Once it is room temperature you are ready to go! Thanks for checking out this recipe and I hope that you enjoy it!

JSMatthew~

Tintin on April 22, 2012:

Hi,

Do we wait for the vinegar to cool down first?

Thans

JS Matthew (author) from Massachusetts, USA on October 12, 2011:

Hello again DonnaCosmato! Yes, you can do this with cucumber and sweet onion! You can do it with most vegetables and even some fruit Arlene V. Poma made it with the cucumbers and she and her husband love it! Try it out and let me know what you think! Thanks for the awesome comment! I promise to write more!

JSMatthew~

Donna Cosmato from USA on October 11, 2011:

Do you think I could do this one with cucumbers and sweet onions? We are not real big on radish but love cukes so I was just wondering if you thought that combination would work? I love your recipes and presentation because they are so simple to read and understand...keep writing, please!

JS Matthew (author) from Massachusetts, USA on October 05, 2011:

Thanks gailalovesbijou! Arlene V. Poma (on HubPages) has tried this as well and she says her and her husband love it! Let me know what you think when you try them! Thanks for stopping by!

JSMatthew~

gailalovesbijou from Wyomissing, PA on October 05, 2011:

This is what I've been missing for the delicious Vietnamese sandwiches I try to reproduce at home. Bookmarked in my recipe file. Thank you!

JS Matthew (author) from Massachusetts, USA on August 24, 2011:

I am so happy that you liked it and are making more Arlene! Isn't it cool that you can make pickles in a day? I appreciate you trying these recipes and leaving comments on how you liked them. Thanks for your support! One of the greatest things about America is it's diversity!

JSMatthew~

Arlene V. Poma on August 23, 2011:

J.S.: The cucumbers turned out light, yet crispy. And very tasty. Making another batch before the first batch disappears. Hope to try out your other recipes because as far as I know, there aren't any Cambodian restaurants here in Sacramento. What's so great about living in the U.S. is exposure to so many cultures. And with those cultures come some great recipes! Thanks!

JS Matthew (author) from Massachusetts, USA on August 22, 2011:

Hello again Arlene!

I am sorry to hear about your refrigerator dying but I'm glad that you got a new one! I have one that dispenses water and ice and don't know how I survived without it! Have a safe trip to Tahoe and I can't wait to hear what you think of this recipe! Thanks for coming back and I am looking forward to your response.

JSMatthew~

Arlene V. Poma on August 22, 2011:

Okay, J.S. My refrigerator died, and I am proud to say I got a spanking new one offering ice and ice water. My husband and I are now waiting on the cucumbers to "cook" in the refrigerator and can't wait. So, instead of opening the door again and again and wasting energy, we are going to Tahoe to help us with the wait. Thanks for the wonderful recipe and the 3-day vacation.

JS Matthew (author) from Massachusetts, USA on August 14, 2011:

Thanks. I'm looking forward to your response Victoria!

JSMatthew~

Victoria Lynn from Arkansas, USA on August 14, 2011:

I like Arlene! And yeah, I might delete a few ingredients and focus on the cucumbers.... I printed off the recipe, so I'll let you know when I try it!

JS Matthew (author) from Massachusetts, USA on August 14, 2011:

I appreciate all your comments and voting Victoria Lynn. It really is that easy! I hope that you try this recipe and come back with your experience. Arlene V. Poma suggested trying this recipe with only cucumbers. I would like to try that myself. Thanks again for stopping by!

JSMatthew~

Victoria Lynn from Arkansas, USA on August 14, 2011:

Really? It's that easy, JS? I love pickles of any sort, but I don't have the time to learn how to can things right now. I might have to try this one! Voted up and useful!

JS Matthew (author) from Massachusetts, USA on August 14, 2011:

I appreciate that! I'll try not to let you down!

JSMatthew~

CalfaceJR from Ohio on August 14, 2011:

no problem lol ill be back forsure lol

JS Matthew (author) from Massachusetts, USA on August 14, 2011:

@CalfaceJR: I am sorry for making you hungry but glad that you stopped by! Thanks for the comment!

JSMatthew~

JS Matthew (author) from Massachusetts, USA on August 14, 2011:

@jami l. pereira: Thanks for the votes and comment! Let me know if you like it!

JSMatthew~

JS Matthew (author) from Massachusetts, USA on August 14, 2011:

@Arlene V. Poma: Your welcome for the recipe and advice on Hubs! I love helping other Hubbers! Keeping healthy by reducing salt is very important. Try the recipe with cucumbers and let me know how it turns out! Thanks for the comment!

JSMatthew~

JS Matthew (author) from Massachusetts, USA on August 14, 2011:

@carcro: Thanks for the comment! Let me know how you like this recipe when you try it!

JSMatthew~

CalfaceJR from Ohio on August 14, 2011:

omg you make me sooo hungry lol

jami l. pereira on August 14, 2011:

voted up and useful and interesting , mmmm ... cant wait til i can try this one ! thanks for sharing!

Arlene V. Poma on August 14, 2011:

Here is my chance. Thank you for this recipe and all the help and advice you've given me with the Hubs.

My idea these days is not to work my kidneys with too much salt or phosphorus. I like recipes where you can control the salt because so many of the pickles on the market are packed with salt and preservatives. And, I like the light taste of rice vinegar. If I just made this recipe with cucumbers, I'd be happy.

Paul Cronin from Winnipeg on August 13, 2011:

Wow, I love anything pickled, will definitely have to try. Only 24 hours is amazing, can hardly wait...Thanks for sharing!

RTalloni on August 13, 2011:

:) :)

JS Matthew (author) from Massachusetts, USA on August 13, 2011:

Thanks again RTalloni!

JSMatthew~

RTalloni on August 13, 2011:

Will definitely be checking out your recipes!

Voted this up and bookmarking it.

JS Matthew (author) from Massachusetts, USA on August 13, 2011:

I can relate; there are so many things I want to write...then there is the social aspect of HubPages! It is hard to discipline oneself to the art of consistent writing. I am trying to work on that now. Please check out some more of my Hubs. I have been following you for a while and I appreciate the comments you have left me and for your recent following.

JSMatthew~

RTalloni on August 13, 2011:

I've been writing for a while, but I don't half know what I'd like to about hubbing! :)

JS Matthew (author) from Massachusetts, USA on August 13, 2011:

I appreciate your comment RT! I know that you have been busy getting back to everyone posting on your Hub of the Day! That's so awesome! Usually, the selection is from new users on HubPages so it's good to see an "old timer" selected for the Hub of the Day! I'll share your link right here: https://rtalloni.hubpages.com/hub/Garbanzo-Flour-P...

Check out the series and watch for new recipes. I am on a mission! Thanks so much for taking the time to check out my Recipe Hubs, as this is new territory for me! I always appreciate your correspondence.

JSMatthew~

RTalloni on August 13, 2011:

Wow--I might be able to do this. Thanks much.

I can see that I need to take a close look at this series on Cambodian Cooking!