Mixed Pickled Vegetables (Acar Campur)
Acar campur is an Indonesian pickle in which crisp blanched vegetables sit in a hot, sweet and sour sauce built on a spice paste. The paste combines red pepper, garlic, turmeric, and a small cube of shrimp paste, with ground macadamia or almond to give the liquid body. Crushed roasted peanuts go in at the end. The pickle needs three days in the fridge, so it is a good make-ahead dish.
Instructions
Put the red pepper, onion, garlic, shrimp paste, macadamia nuts or almonds, and turmeric in a food processor. Blend until you have a smooth, paste-like mixture.
Heat the oil in a pot and cook the paste in it for 2 minutes. Pour in the vinegar and water, then add the sugar and salt. Bring to a boil while stirring, then simmer for 10 minutes, stirring now and then, while you prepare the vegetables.
Cut the carrots into bite-sized pieces and break the cauliflower into small florets. Peel and seed the cucumber and cut it into bite-sized cubes, and cut the cabbage into bite-sized pieces.
Blanch each vegetable separately in boiling water for 1 minute. Rinse each one in cold water to stop the cooking, then drain well.
Add the drained vegetables to the simmering sauce and slowly bring everything back to a boil. Cook for 5 to 10 minutes, stopping while the vegetables are still crunchy.
Take the pot off the heat and stir in the crushed peanuts. Let the mixture cool completely.
Cover and refrigerate for at least 3 days before serving, so the vegetables take up the flavor of the sauce.
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