Mixed Pickled Vegetables (Acar Campur)

• 1 fresh red pepper, seeded and sliced
• 1 medium onions, quartered
• 2 cloves garlic, crushed
• ½-inch cube terasi (shrimp paste)
• 4 macadamia nuts or 8 almonds
• 1-inch piece of fresh turmeric or 1 teaspoon ground turmeric
• ¼ cup corn, sunflower, or olive oil
• 2 cups white vinegar
• 1 cup water
• ¼ cup white sugar
• 3 medium carrots
• 1 small cauliflower
• 1 medium cucumber
• 1 cup white cabbage
• 1 cup dry-roasted peanuts, coarsely crushed
• 1 teaspoon salt, to taste

Ingredients for 7 servings (2.3 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Place the pepper, onion, garlic, shrimp paste, nuts, and turmeric in a food processor. Blend to a paste-like consistency.

   Food processor
2. 2

   Heat the processed paste mixture in the oil for 2 minutes. Add the vinegar, water, sugar and salt. Bring to a boil while stirring. Simmer for 10 minutes, stirring occasionally, while preparing vegetables.

   Stovetop
3. 3

   Cut carrots into desired bite-sized shapes. Cut green beans into short, even lengths. Separate cauliflower into bite-sized florets. Peel seeded cucumber and cut into bite-sized cubes. Cut cabbage into bite-sized pieces.

4. 4

   Blanch each vegetable separately in boiling water for 1 minute. Rinse in cold water to halt the cooking. Drain well.

5. 5

   Add the vegetables to the boiled paste sauce. Gradually bring the entire mixture to a boil. Cook for 5–10 minutes. Do not overcook—the vegetables should still be crunchy.

   Stovetop
6. 6

   Remove from heat. Add the peanuts to the mixture and cool.

7. 7

   Once cool, cover and chill for at least 3 days before serving.