Achar Nyonya Vegetable Pickle Recipe

Achar Nyonya Vegetable Pickle Recipe

(Nyonya Recipe)

Ingredients:  (Makes 1 kg pickle)

2 cucumbers

2 carrots

350g cabbage

250g cauliflower

1 tablespoon sea salt

1 liter distilled white vinegar

500ml water

20 shallots, peeled

20 cloves garlic, peeled

6 tablespoons oil

2 tablespoons sugar

4 tablespoons sesame seeds, lightly toasted

200g finely chopped roasted peanuts

Spice paste:

350g onions or shallots

150g ginger, peeled

10 dried chilies, soaked until soft

50g fresh turmeric, peeled


Peel cucumbers and halve lengthwise.  Scrape out core, taking care to remove every bit of the soft "jelly" or the cucumber may rot before it dries.  Cut cucumber and carrot into thick 5-cm (2-in) lengths, and slice cabbage into 2-cm-wide (1-inch) strips.  Separate cauliflower into small florets.  Spread vegetables out on a large tray and sprinkle with salt.  Let stand in the sun for two days, until they are dry to the touch and just slightly shriveled.  Bring vinegar and water to the boil in a deep pot.  Blanch vegetables, shallots and garlic cloves, a small batch at a time, until they plump up again - it should take only several seconds per batch.  Remove with a slotted spoon and transfer to a clean bowl.  There should be very little liquid left at the end.  Grind spice paste ingredients until fine.  Heat oil in a wok over medium heat and fry spice paste until fragrant, 7 to 8 minutes.  Toss well with remaining blanching liquid, vegetables, sugar, sesame seeds and peanuts and transfer to two sterilized or very clean, dry screwtop jars.  Store in the fridge; let stand at least three days before serving as a side dish.

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