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A bolw of achar.

Easy Vegetable Achar (Pickle)

Harriet
This easy achar recipe is the best vegetable pickle that you will every try. The crispy vegetable and crunchy peanuts will leave you wanting more.
3.50 from 4 votes
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Course Sides
Cuisine Asian
Calories

Ingredients
  

VEGETABLES

  • 400 grams cucumber
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 200 grams carrots
  • 150 grams beans
  • 200 grams cauliflower
  • 200 grams broccoli
  • 200 grams cabbage

FOR BLANCHING

  • 600 ml water
  • 350 ml white vinegar
  • 2 tablespoons salt
  • 2 tablespoons white sugar

PICKLING LIQUID Group 1 - Spice Mix (Blend)

  • 1 large red onion roughly chopped
  • 6 garlic cloves
  • 4 red chillies 2 large red chillies plus 2 small red chillies
  • 6 candlenuts
  • 2.5 cm ginger - peeled and roughly chopped
  • 1 tablespoon dried prawns - soaked in warm water to soften and drained
  • 1 teaspoon shrimp paste
  • 1 tablespoon turmeric powder or 4cm piece of fresh or frozen turmeric root
  • 1 stalk lemon grass bottom white section, finely sliced
  • 2.5 cm galangal fresh or frozen

PICKLING LIQUID Group 2 - Additional Ingredients

  • 3 tablespoons vegetable oil
  • 1 cup white vinegar
  • ½ cup white sugar
  • ¼ cup white sesame seeds - toasted
  • ½ cup peanuts - coarsely ground or chopped
  • 2 ½ teaspoon salt or to taste

Instructions
 

  • PREPARING THE VEGETABLES
    - Cut cucumber lengthwise without peeling and remove the seeds. Cut it into 2.5 cm long strips. Knead 1 teaspoon of salt and 1 tablespoon of sugar into the cucumber slices and set aside to marinate for 1 hour. The cucumber will secrete some juice. Wrap the cucumber slices in a clean towel or muslin cloth and squeeze out as much liquid as you can or use hand to squeeze manually. This will give the cucumber a nice crunch.
    - Peel and cut the carrots into thin strips 2.5 cm long.
    - Cut the beans into 2 cm long.
    - Cut the cauliflower and broccoli into small florets.
    - Wash and cut the cabbage into small pieces - use your hands to peel off any damaged outer leaves from the head of the cabbage. Gently rinse each leaf of the cabbage under cool running water. You do not need to scrub the leaves when cleaning them. Drain dry on clean paper towels.
  • BLANCH THE VEGETABLES
    - In a medium size saucepan, combine 600 ml water, 350 ml white vinegar, 2 tablespoons salt and 2 tablespoons sugar and bring to a rapid boil. Blanch the vegetables one at a time.
    - Blanch the cabbage for 2-3 seconds, and 10 seconds for the rest of the vegetables (carrots, beans, cauliflower and broccoli). Do not overcook the vegetables, or they will lose their crunchiness. Drain the vegetables and set them aside.
  • MAKE THE PICKLING LIQUID
    - Combine all the ingredients from “group 1” into a blender and grind to a paste.
    - In a wok heat 3 tablespoons of oil, and fry the spice paste on medium heat. Stir fry the mixture for a few minutes until the colour of the spice mix darkens and oil starts to separate from the spice paste.
    - Add 1 cup vinegar, ½ cup sugar. Bring it to a boil, then turn off the heat, and set aside and allow to cool slightly.
  • MAKING THE PICKLE
    - Add in the marinated cucumber, blanched vegetables followed by the sesame seeds, ground peanuts and salt to taste. Stir until well mixed. Allow to come to room temperature then place in clean glass jars and store in the fridge.

Notes

The acar (pickle) can be served after it is well mixed, however, it will be more flavourful if it is let to soak for at least 1-2 hours at room temperature, or overnight before serving. When cool, put it in an airtight container (preferably glass) and store in the refrigerator. Best served as a side dish or appetizer in a meal.
 

Nutrition

Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
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