Malaysian Achar Achar: Spicy Pickled Vegetables

This pickled vegetable dish hails from Southeast Asia and can be enjoyed as a side dish or snack, or even as a condiment for sandwiches and burgers.

Choosing Your Vegetables

Achar achar can be made with a variety of vegetables, so choose your favorite ones to suit your taste. Cut them into bite-size pieces, keeping in mind that the size will affect the texture and the absorption of flavors.

Spices 

To give your achar achar a unique and enjoyable flavor, add your favorite spices. You can use garlic, ginger, turmeric, mustard seeds, coriander, cumin, and chili peppers. Experiment with different combinations to create a flavor profile that appeals to your taste.

Sterilizing Jars

After the vegetables have soaked, it's time to pack them in sterilized jars. Make sure the jars are clean and dry, then sterilize them by boiling them in water for a few minutes. Once they cool, fill the jars with the soaked vegetables and spices, then pour over the brine until everything is covered.

INGREDIENTS

Vegetables:

100 g (3 oz) carrot

100 g (3 oz) cucumber

10 g (0.3 oz) salt to marinate

100 g (3 oz) head white cabbage

50 g (2 oz) long beans

100 g (3.5 oz) head cauliflower

Spice Paste Blend:

20 g (1 oz) fresh turmeric

10 g (0.3 oz) fresh chili peppers

10 g (0.3 oz) dried chili peppers

6 g (0.2 oz) shallot (1 piece)

20 g (0.7 oz) ginger (1 inch)

35 g (1 oz) garlic clove (6 pieces)

2 lemongrass stalks

10 g (0.3 oz) dried shrimp paste

4 tbsp oil

Spice Paste After Cooking:

10 g (0.35 oz) tamarind paste (2 Tbsp)

Salt, to taste

Sugar, to taste

40 ml (3 Tbsp) white vinegar

Garnish:

60 g (2 oz) peanuts

Sesame seeds, to taste

Method

First soak the dried shrimp and chilis in hot water to allow them to hydrate. Meanwhile roughly crush the peanuts in a mortar.

Cut the vegetables into one inch batons, the cauliflower into florets and the cabbage into strips. Toss the carrots and cucumber in a bowl with the salt and allow it to marinade to bring out the water.

Blanch the rest of the vegetables briefly in boiling salted water. Remove and place in an ice bath to cool.

Blend all the ingredients for the spice paste until smooth. Then cook it out slowly over a low heat until fragrant and the oil starts to separate from the paste. Add the tamarind, vinegar and sugar.

Rinse the carrot and cucumber and add to a bowl with the other vegetables. Add the spice paste, sesame seeds and peanuts. Mix well. Allow to sit for an hour or two before serving.