Acar - Pickled Vegetables - my Hungry Traveler

Acar - Pickled Vegetables

A bowl of pickled vegetables are almost a part of any meal in Southeast Asia. Acar will keep in the refrigerator for months.

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Course: Condiment, Pickles, Side Dish

Cuisine: Indonesia, Singapore, Southeast Asian

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Author: My Hungry Traveler

1¼ cups White vinegar
1 large Cucumber, halved, seeded, cut into 1½-inch matchsticks
3 medium Carrots, peeled and cut into 1½-inch matchsticks
10 Chinese long beans, halved longways, cut into 1½-inch lengths. (20 regular green beans may be used)
½ lb Napa cabbage, cored and cut into 1½-inch shreds
½ lb Cauliflower, cut into small florets
3 small Fresh red chili peppers, halved, seeded and chopped
6 medium Dried red chili peppers, softened in hot water for 5 minutes
1 small Red onion, roughly chopped
4 cloves Garlic, chopped
5 Macadamia nuts
1½ tsp Turmeric powder
1 inch Fresh ginger, sliced thin
5 tbsp Vegetable oil
¾ cup Sugar
1 tsp Salt
¾ cup Coarsely ground dry-roasted peanuts

Get Recipe Ingredients

Blanch Vegetables - Bring 1½ cups water and ¾ cups of vinegar to a boil. Have a slotted spoon or spider out, cut vegetables, and have the pickling jar nearby.
Blanch each vegetable in boiling liquid for 2-3 minutes. Transfer each to the colander to drain and then put in jar. Repeat until each of the cucumber, carrots, green beans, cabbage, and cabbage have been blanched. Empty liquid from saucepan.
Prepare Pickling Liquid - In a food processor, roughly chop peanuts. Reserve.
Process chili pepper, onion, garlic, and macadamias into a paste. Add turmeric and laos powder, if using. Heat vegetable oil in the saucepan over medium heat. Stir for 3 minutes. Pour in remaining vinegar, sugar, and salt. Stir in peanuts and remove from heat to cool. Pour slightly cooled mixture over the vegetables in the jar. Twist on cover and shake vigorously. Refrigerate overnight for flavors to meld.