Chrourk means pickle in this instance. It
can also mean to sour.
La’hong is papaya.
Now to the pickle, you will need:
1 large young green papaya, peeled and seeded
2 medium carrots, peeled
4 cucumbers, halved and seeded
6 garlic cloves, peeled and thinly sliced
Several chilies (optional)
3 tbsp salt
1 cup white sugar
1 cup white vinegar
Shred the papaya. Make sure not to shred it too finely. Toss the
shredded papaya with 2 tbsp of salt. Set it aside for forty minutes. Slice the
carrots, about 1/16 inch in thickness. You can also shred it as you did the
papaya. Toss the carrots with ½ tbsp of salt and set aside for forty minutes.
Cut cucumbers into matchsticks, roughly around 1 ½ inch long and ⅛ inch thick.
Toss the cucumbers with the remaining salt and set aside for forty minutes.
Dissolve sugar in vinegar.
Drain the salt water off of each vegetable. Make sure you get as
much salt water as possible. Do not rinse the vegetables with water. Toss the
vegetables with garlic slices and chilies in a large bowl. Add the vinegar and
sugar solution. Mix well, cover and leave it aside for an hour or so. Toss it a
few times so that the brine is distributed evenly. Move the pickle into a clean
jar. Do not add in the brine. You want the pickle to stay fresh and crunchy.
Store the pickle in the fridge. It can be eaten the next day. It you want a
sourer taste, leave the jar on the counter for a few days before moving it into
the fridge.
Note: If you like, you can add daikon radish and cabbage to the
veggie medley as well.
