Malay Pickle

Malay Pickle
Malay PickleJason Lang

This sweet, sour, and spicy condiment originated with Sri Lanka’s small Malaysian population. It’s made by pickling shallots and banana peppers in a mixture of vinegar and dates and is a common side dish at wedding buffets and other feasts. Be sure to give the dish at least 12 hours in the refrigerator before serving to let the flavors meld. Taste and adjust the spice to your preference.