Pickled Vegetables

The Christmas season in here again and in a few days’ time, the Christians will welcome Christmas Day. Wishing all my family and friends a very Merry Christmas, wherever you are!

I am really crazy about achar. Who wouldn’t? But making it is a lot of hard work! With a lot of cutting, slicing and chopping. But it’s worth the effort. Love the sweet and spicy and then the sour from the vinegar. Delicious!  I grew up watching my cousin, G making lots of achar. It brought back fond memories. She used to make Sarawak version of oily achar for Christmas which all the ingredients are sun-dried beforehand. In Sarawak, during Christmas, we like to crunch the achar with keropok (Keropok is a sun-dried, crispy fried fish or prawn or squid crackers. In Malaysia, keropok is a specialty in the east coast state of Terengganu). It wouldn't be Christmas in Bintulu without achar! LOL

This version of achar is delicious eaten as an appetizer, with rice or sometimes as a side dish served together with Biryani rice or Tomato rice.  It tastes better when left overnight chilled in the fridge to allow all the spices to come together.  Since it is make ahead hence it’s great for casual or fancy parties and easy to tote to a neighbourhood get-together.

Pickled Vegetables

Adapted from Roz@HomeKreation

Ingredients

3 Cucumber – deseeded and cut lengthwise into 1½-inch strip
2 Carrot – peeled and cut lengthwise into 1½-inch strip
2-inch Ginger – peeled and julienned  
4 fresh gGreen Chilies - deseeded and julienned

4 fresh Red Chilies - deseeded and julienned 
5 small Shallots – peeled and halved 
5 cloves Garlic – peeled and halved 
1 tsp Mustard Seeds 
1 tbsp Chili powder
1 tsp Turmeric Powder
1 cup Vinegar
2 cups Sugar
2 tsp Salt

1/4 cup cooking oil

Directions

Mix all vegetables with salt and leave aside for about 10 minutes. drain in a colander then squeeze out the excess juices from the strips to retain crunchiness texture.

Heat up the cooking oil and sauté the mustard seeds, chili powder and turmeric powder for few seconds or so.

Quickly add in the vinegar and sugar. Cook until thickened.

Add in all the vegetables. Stir to mix well for a few minutes.

Turn off the heat. Leave to cool completely. Serve right away or place in air-tight jars then chill up. It can be can kept in the fridge for up to 4 weeks.

My beloved daughter, the assistant cook.