Mixed Vegetable Pickle

If you can obtain fresh turmeric, it makes such a difference to the colour and appearance of Acar Campur. You can use almost any vegetable, bearing in mind that you need a balance of textures, flavours and colours.
This pickle is even better if you make it a few days ahead.


makes 2 - 3 x 300 g (11 oz) jars
1 fresh red chilli, seeded and sliced
1 onion, quartered
2 garlic cloves, crushed
1 cm (1/2 in) cube terasi
4 macadamia nuts or 8 almonds
2.5 cm (1 in) fresh turmeric, peeled and sliced, or 5 ml (1 tsp) ground turmeric
50 ml (2 fl oz) 1/4 cup sunflower oil
475 ml (16 fl oz) 2 cups white vinegar
250 ml (8 fl oz) 1 cup water
25 - 50 g (1 - 2 oz) granulated sugar
3 carrots
225 g (8 oz) green beans
1 small cauliflower
1 cucumber
225 g (8 oz) white cabbage
115 g (4 oz) dry-roasted peanuts, roughly crushed


1. Place the chilli, onion, garlic, terasi, nuts and turmeric in a food processor and blend to a paste, or pound in a mortar with a pestle.

2. 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.

3. 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.

4. Blanch 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.

5. Add the vegetables to the sauce. Slowly bring to the boil and allow to cook for 5 - 10 minutes. Do riot overcook — the vegetables should still be crunchy.

6. Add the peanuts and cool. Spoon into clean jars with lids.

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