Cauliflower, Cabbage, and Carrot Achaar (Malaysian-Style Pickle)

Name: Cauliflower, Cabbage, and Carrot Achaar (Malaysian-Style Pickle)
Total time: PT0D0H0M
Yield: makes 5 cups
Ingredients: 1 1 ⁄ 2 lb. cabbage (about 1/2 a small head), cut into 1" pieces; 12 oz. carrots, cut into sticks 2 1/2”-long-by-1/3”-thick; 10 oz. cauliflower, cut into 1” pieces; 2 1 ⁄ 4 oz. fresh turmeric, peeled and roughly chopped; 1 ⁄ 2 cup roasted peanuts; 1 ⁄ 4 cup tamarind paste, soaked in 1/4 cup boiling water, seeds and pods removed; 3 tbsp. fish sauce; 2 tbsp. vegetable oil; 2 tsp. chile sauce; 5 cloves garlic (large), roughly chopped; 1 (2") piece ginger, peeled and roughly chopped; 3 ⁄ 4 cup white vinegar; 2 tbsp. light brown sugar; 1 ⁄ 2 tsp. salt; 1 ⁄ 3 cup toasted sesame seeds

Serves
makes 5 cups

KHUSHBU SHAH

Cauliflower, Carrot, and Cabbage Achar (Malaysian-Style Pickle)

This Malaysian-style mixed vegetable pickle is made with a rempah, or spice paste, stirred into the brine for an extra boost of flavor and texture.

Ingredients

1 ¹⁄₂ lb. cabbage (about 1/2 a small head), cut into 1" pieces
12 oz. carrots, cut into sticks 2 1/2”-long-by-1/3”-thick
10 oz. cauliflower, cut into 1” pieces
2 ¹⁄₄ oz. fresh turmeric, peeled and roughly chopped
¹⁄₂ cup roasted peanuts
¹⁄₄ cup tamarind paste, soaked in 1/4 cup boiling water, seeds and pods removed
3 tbsp. fish sauce
2 tbsp. vegetable oil
2 tsp. chile sauce
5 cloves garlic (large), roughly chopped
1 (2") piece ginger, peeled and roughly chopped
³⁄₄ cup white vinegar
2 tbsp. light brown sugar
¹⁄₂ tsp. salt
¹⁄₃ cup toasted sesame seeds

Instructions

Step 1

Heat oven to 200°. Bring a medium pot of salted water to a boil over high heat. Put cabbage into a sieve and blanch for 1 minute; transfer to a large bowl of ice water to stop it from cooking further, then gently shake sieve to remove excess water. Transfer to a bowl and set aside. Repeat with carrots and cauliflower, blanching for 2 minutes instead of 1. Divide the vegetables between two racks over two baking sheets in a single layer. Dry in oven 1–2 hours until dry to the touch.

Step 2

Meanwhile, make the spice paste. In the bowl of a food processor, combine the turmeric, peanuts, tamarind, fish sauce, oil, chile sauce, garlic, and ginger and puree, scraping down the sides as necessary. Fry the paste in the bottom of a 6-qt. saucepan, stirring frequently, over medium heat for about 7 minutes until fragrant. Add the vinegar, brown sugar, salt, and 1 cup water and stir until the paste dissolves into the brine. Add all of the dried vegetables and stir to coat. Remove from heat and cover; allow to sit for 1 hour. Stir in sesame seeds. This recipe is not suitable for canning, but it will last in the refrigerator for at least a month.