It pairs well with beets, radishes, shiitake mushrooms, cucumbers, fennel, carrots and cooked potatoes.
2 cucumbers, peeled and chopped, use the skin and all trimmings
2 bags smith tea meadow (chamomile)
1 stalk lemongrass, crushed
1 fennel chopped
20 g fresh ginger, peeled and chopped
5 Tbs (75 mL) Ponzu
2 limes, juiced
3 kaffir limes, sliced
½ cup + 2 Tbs (150 mL) champagne vinegar
2 cups (500 mL) water
1 tsp coriander seeds
3 star anise
40 g sugar
2 Thai red chilies
- Combine all ingredients in a medium pot and bring to a boil. Simmer for 25 minutes.
- Strain through a sieve while still very hot to cover vegetables to be pickled.
- Let sit in the liquid anywhere from 1-6 hours.