From the recipe collection
Inartem
A refrigerated Ilocano-style vegetable pickle with crisp green mango, papaya, cucumber, or radish in a ginger-chili vinegar brine.
- Prep time
- 25 min plus curing
- Cook time
- 0 min
- Yield
- 1 jar
- Audio recipe
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Ingredients
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Method
- Cut the vegetables evenly so they cure at the same rate. Toss with salt and rest 20–30 minutes.
- Rinse briefly if the vegetables taste aggressively salty, then drain and pat dry.
- Wash a jar and lid in hot soapy water, rinse well, and keep them clean while making the brine.
- Bring vinegar, water, sugar if using, ginger, and chilies to a boil for 2 minutes.
- Cool the brine completely; hot brine softens the vegetables.
- Pack the vegetables into the jar and pour over enough cooled brine to submerge them fully.
- Refrigerate at least overnight, turning the jar once if any pieces float above the brine.
- Serve cold with bagnet, fried fish, or grilled meat and use a clean utensil every time.