Pickled Vegetables

Pickled Vegetables


1 person made this

Common across all of Asia known as 'Acar' these easy to make pickled vegetables are seasoned with garlic, ginger and chilli.


Serves: 8 

  • 1 tablespoon oil
  • 4 shallots, sliced
  • 2 garlic, sliced
  • 2cm ginger, sliced
  • 1/2 teaspoon chilli paste
  • 1/2 teaspoon turmeric powder
  • 1 cup (250ml) water
  • 1/2 cup (125g) white vinegar
  • 1 tablespoon sugar
  • 1 pinch salt, to taste
  • 1 carrot, cut into 2 in sticks
  • 5 okra, halved lengthwise
  • 1 small head cauliflower, cut into florets
  • 1/2 cucumber, cut into 2 in sticks
  • 6 small shallots, peeled and sliced
  • 1 onion, sliced thickly
  • 2 red chilli, cut lengthwise and discard seeds
  • 2 green chilli, cut lengthwise and discard seeds

Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Heat a little oil in saucepan and saute the shallots, garlic and ginger until crispy. Add chilli paste and turmeric then stir and add water. Add the vinegar, sugar and salt.
  2. Bring to a boil then put in carrots and okra into the saucepan. Add in the cauliflower, cucumber, whole shallots, sliced onions and lastly chillies.
  3. Taste and adjust seasoning as required.

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