Acar - Indonesian Spicey Mixed Vegetable Pickle

Acar, pronounced AH-char, is served as a side dish with meals, especially sate (pronounced SAH-tay) - sort of mini-shish-kabobs, which can be made with tofu as well as meats.

  • 1 medium carrot, cut in strips about 1/4" x 1-1/2"
  • 1/4 lb. green beans, cut in strips about 1/4" x 1-1/2"
  • 1 medium cucumber, seeded and cut in strips about 1/4" x 1-1/2"
  • 1/4 lb. cauliflower, broken into flowerettes
  • 1 dozen shallots or tiny white "pearl" boiling onions, peeled

Prepare all vegetables. Set aside.

  • 4 cloves garlic
  • 1/2" fresh ginger root, peeled
  • 3 macadamia nuts or kemiri
  • 1 tsp. salt
  • 1/2 tsp. turmeric

Grind all seasonings to a paste in mini-blender jar. Or, smash garlic and ginger to a pulp, separately. Crush nuts almost to a powder. Then blend all seasonings together.

  • 2 Tb. vegetable oil

Heat oil in a heavy saucepan. Fry seasoning paste briefly until ingredients begin to color.

  • 2 tsp. to 1 Tb. white sugar
  • 1/2 c. water
  • 1/4 c. white vinegar

Add to spice paste in saucepan. Stir to blend well. Bring just to a boil. Lower heat to simmering.

  • 1-3 fresh red chilis, seeded and sliced into rings

Add to liquid in saucepan, along with all vegetables except cucumber. Simmer 3-5 minutes.
Add cucumber. Simmer 1 minute longer. Remove from fire and chill. Serve cold.

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