Mixed Vegetable Pickle Recipe

Mixed Vegetable Pickle Recipes

Ingredients :

1 fresh red chili, seeded and sliced

1 onion, quartered

2 garlic cloves, crushed

1/2 inch cube terasi

4 macadamia nuts or 8 almonds

1 inch fresh turmeric, peeled and sliced, 1 tsp ground turmeric

1/4 cup sunflower oil

2 cups white vinegar

1 cup water

1-2 oz granulated sugar

3 carrots

8 oz green beans

1 small cauliflower

1 cucumber

8 oz white cabbage

4 oz dry-roasted peanuts, roughly crushed


Method :

Place the chili, onion, garlic, terasi, nuts and turmeric in a food processor and blend to a paste, or pound in a mortar with a pestle. Heat the oil and stir-fry the paste to release the aroma. Add the vinegar, water, sugar and salt. Bring to the boil. Simmer for 10 minutes. Cut the carrots into flower shapes. Cut the green beans into short, neat lengths. Separate the cauliflower into neat, bite-size florets. Peel and seed the cucumber and cut the flesh in neat, bite-size pieces. Cut the cabbage in neat, bite-size pieces.

Blench each vegetable separately, in a large pan of boiling water, for 1 minute. Transfer to a colander and rinse with cold water, to halt the cooking. Drain well. Add the vegetables to the sauce. Slowly bring to the boil and allow to cook for 5-10 minutes. Do not overcook - the vegetable should still be crunchy. Add the peanuts and cool. Spoon into clean jars with lids.

Makes 2-3 cups

If you can obtain fresh turmeric, it makes such a difference to the color and appearance of Acar Campur. You can use almost any vegetable, bearing in mind that you need a balance of textures, flavors and colors.

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