Freshly Pickled Vegetables

Sweet and sour sliced or shredded vegetables can be quickly prepared as a side dish to enjoy with may grilled or BBQ meats.

Chrouk Bunlai, Freshly pickled vegetables are a quick and easy side dish to accompany grilled or BBQ meats.
Prep Time: 30 minutes
Cook Time: 0 minutes
Course: Side Dish
Cuisine: Cambodian
Keyword: Pickle, Vegetable
Servings: 10
Author: Channy Laux


  • 1 clove garlic thinly julienned
  • 1 tbsp ginger thinly julienned
  • 1/4 cup Granulated sugar heap
  • 1 tsp sea salt heap
  • 1/2 cup white vinegar
  • 1 cup water
  • 5 Persian cucumbers thinly sliced
  • 2 Fresno chili de-seeded and julienned


  • Prepare the brine: in a medium bowl add the following ingredients: garlic, ginger, sugar, salt, vinegar, and water. Mix well and set aside.
  • Soak julienned Fresno chili in a bowl of cold water, set aside. This prevent the red color of the chili bleed into the brine.
  • Add in sliced cucumbers into the brine. Drain the Fresno chili and add it into the brine, mix well. Let the brine soak into the vegetables, and chilled for at least 15 minutes before serving.


This is a perfect side dish for Steak on a Stick or Grilled Lemongrass Chicken
This recipe is also good for more chunkier and thicker slices of vegetable, just let it marinade at least 2 hours.  Other vegetables that good for pickling include: daikon, carrots, cauliflower, papaya (shred), red bell pepper, cabbage, and jalapeno.   
Tried this recipe?Mention @AngkorFood or tag #angkorfood, thank you!

Published by Channy Laux

Channy Laux is a survivor of the Khmer Rouge genocide in Cambodia. She was thirteen-years-old when the Khmer Rouge took over the country in 1975. From 1975 to 1979, Channy endured starvation, horrendous working conditions, sickness and repeated separations from her family. In June of 1979, Channy arrived in Lincoln Nebraska as a refugee. After four years of no school and not knowing a word of English, she attended Lincoln High School; earned a Master of Science in Applied Mathematics from Santa Clara University and undergraduate degrees from the University of Nebraska-Lincoln. Channy worked in Silicon Valley as an engineer in the Aerospace and Biotech industries for 30 years. In 2017 Channy decided to focus on completing a promise that she made to herself as she and her family struggled to survive the Cambodian genocide. “If I ever make it out alive, I will make sure the world knows what happened to us.” Channy published her memoir “Short Hair Detention”, which receives multiple awards, including Nebraska’s 2018 Book Award. Channy is also founder of Angkor Cambodian Food. Her goal is to bring Cambodian cuisine into American kitchens, by providing authentic and hard to find ingredients along with easy to follow recipes. One of her creations Kroeurng (Lemongrass cooking paste) receives sofiTM Award from Specialty Foods and Innovation Foodservice Award from IFMA. Channy now balances her time between her business and educating communities on the Cambodian Genocide. She works with schools and other organizations to promote awareness of Cambodian Genocide. She is a member of Speakers Bureau for JFCS Holocaust Center.

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