Malay Mixed Vegetable Pickle (Acar)
1 Cauliflower, cut into small florets
250g White Cabbage, cut into 6cm lengths
6 Large Carrots, cut into 5cm batons
1 pt (600ml) Pickling Vinegar
250g Demerara Sugar
275g Salted Peanuts, coarsely ground
275g Sesame Seeds, deep fried till golden and drained
175ml Sunflower or Vegetable Oil
5 cloves Garlic, minced, or 5 tsp Garlic Paste *
2 tsp Turmeric *
2 Tbsp Chilli Powder *
1/2 tsp Salt
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A quick spicy and crunchy pickle.
Bring the vinegar to the boil in a large pan, blanch the vegetables one variety at a time for about 1 minute.
Remove each vegetable with a deep sieve, shaking out as much of the vinegar as possible. (The vinegar can be strained and kept for other cooking).
When all the vegetables have been blanched, place them in a large bowl.
Add the sugar, peanuts, and sesame seeds and mix well.
In a separate bowl mix the turmeric and chilli powder to a paste with a little water.
Heat the oil in a pan and fry the garlic over a medium heat until fragrant.
Add the chilli mixture and salt and fry for 2 minutes. Remove from heat and allow to cool.
When completely cool add to the vegetables and mix well. Set aside, preferably overnight before serving.
This can be stored in air tight jars in the fridge where it will keep crisp for at least 2 months.