Acar Campur Pickled Vegetables Recipes

Steps:

• Place the chili, onion, garlic, shrimp paste, nuts/almonds and turmeric in a food processor and blend to a paste.
• Heat the oil and stir-fry the paste for two minutes. Add the vinegar, water, sugar and salt. Bring to a boil then simmer for 10 minutes.
• Cut the carrots into flower shapes, Cut the green beans into short, neat lengths. Separate the cauliflower into neat, bite sized florets. Peel and seed the cucumber and cut the flesh into neat bite sized cubes. Cut the cabbage into neat, bite sized pieces.
• Blanch each vegetable separately in boiling water for 1 minute. Transfer to a colander and rinse in cold water to halt the cooking. Drain well.
• add the vegetables to the sauce and gradually bring back to a boil. Cook for 5-10 minutes. Do not over cook - the vegetables should still be crunchy.
• Add the peanuts and cool.
• Once cool, cover and chill for at least 3 days before serving.

Steps:

• Pack onion, fresno and carrots into a 1-qt. heatproof jar or a nonreactive container. Toast peppercorn and allspice berries in a dry large saucepan over medium heat, tossing constantly, until just fragrant, about 2 minutes. Add vinegar, sugar, salt and bring to a boil, stirring to dissolve sugar and salt. Remove from heat and stir in bay leaf, oregano, lemon zest, lemon juice, and garlic. Let cool slightly, then pour brine over onion, fresno and carrots to submerge. Seal jar and chill at least 3 hours before serving. The flavor will mellow as it sits.
• Do Ahead: Vegetables can be pickled 3 weeks ahead. Keep chilled.