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Mixed Pickled Vegetables (Acar Campur)

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Salad

Tags: indonesian, medium difficulty, recipes for salad, recipes using carrot, recipes using cauliflower, recipes using cucumber, recipes using garlic, recipes using green cabbage, recipes using macadamia, recipes using white sugar, recipes without cooking time, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AMixed_Pickled_Vegetables_%28Acar_Campur%29)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AMixed%20Pickled%20Vegetables%20%28Acar%20Campur%29&oldid=4630339

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 1 fresh red pepper, seeded and sliced
  • 1 medium onions, quartered
  • 2 cloves garlic, crushed
  • ½-inch cube terasi (shrimp paste)
  • 4 macadamia nuts or 8 almonds
  • 1-inch piece of fresh turmeric or 1 teaspoon ground turmeric
  • ¼ cup corn, sunflower, or olive oil
  • 2 cups white vinegar
  • 1 cup water
  • ¼ cup white sugar
  • 3 medium carrots
  • 1 small cauliflower
  • 1 medium cucumber
  • 1 cup white cabbage
  • 1 cup dry-roasted peanuts, coarsely crushed
  • 1 teaspoon salt, to taste

Directions

  1. Place the pepper, onion, garlic, shrimp paste, nuts, and turmeric in a food processor. Blend to a paste-like consistency.
  2. Heat the processed paste mixture in the oil for 2 minutes. Add the vinegar, water, sugar and salt. Bring to a boil while stirring. Simmer for 10 minutes, stirring occasionally, while preparing vegetables.
  3. Cut carrots into desired bite-sized shapes. Cut green beans into short, even lengths. Separate cauliflower into bite-sized florets. Peel seeded cucumber and cut into bite-sized cubes. Cut cabbage into bite-sized pieces.
  4. Blanch each vegetable separately in boiling water for 1 minute. Rinse in cold water to halt the cooking. Drain well.
  5. Add the vegetables to the boiled paste sauce. Gradually bring the entire mixture to a boil. Cook for 5–10 minutes. Do not overcook—the vegetables should still be crunchy.
  6. Remove from heat. Add the peanuts to the mixture and cool.
  7. Once cool, cover and chill for at least 3 days before serving.

Notes

Indonesian pickles tend to include a variety of shredded vegetables and spices, including the following: Carrot Cauliflower Cucumber Baby corn Bean sprouts Chili pepper Ginger Black pepper Hazelnut Pistachio Pecan

Carrot

Cauliflower

Cucumber

Baby corn

Bean sprouts

Chili pepper

Ginger

Black pepper

Hazelnut

Pistachio

Pecan