Nonya achar

These preserved vegetables take some work associate degreed time, however they keep for months within the refrigerator. Sun-dry the vegetables if you can; alternatively, dry them in an kitchen appliance at terribly low heat.

1 cucumber
1 carrot
a hundred and eighty g (6 oz) Chinese (Napa) cabbage
one hundred twenty five g (4 oz) cauliflower
½ tablespoon ocean salt
two cups (500 ml) distilled white vinegar
1 cup (250 ml) water
ten Asian shallots, stark naked
10 cloves garlic, peeled
three tablespoons oil
1 tablespoon sugar
2 tablespoons benne seeds, gently cooked
one hundred g (2/3 cup) finely sliced roasted peanuts

SPICE PASTE
eighteen Asian shallots
seventy five g (2½ oz) ginger, stark naked
5 dried red finger-length chillies, deseeded and soaked till soft
thirty g (1 oz) recent turmeric root, peeled

one Peel the cucumbers and divide them lengthwise. Scrape out the core, taking care to get rid of as of the soft centre or the cucumber could rot before it dries. Cut the cucumber and carrot into thick 5-cm (2-in) lengths and slice the cabbage into two-cm (3/4-in) wide strips. Separate the cauliflower into small florets.
2 unfold the vegetables out on an outsized receptacle and sprinkle with salt. Let fill in the sun for 2 days, till they’re dry to the bit and simply slightly shriveled.
three Bring the vinegar and water to a boil during a deep pot. Blanch the vegetables, shallots and garlic, alittle batch at a time, until they shake up again—it ought to take solely many seconds per batch. take away with a slotted spoon and transfer to a clean bowl. There should be little liquid left at the end.
four Grind all the Spice Paste ingredients along till fine. Heat the oil {in a|during a|in an exceedingly|in a terribly} pan over medium heat and stir-fry the Spice Paste until fragrant, 7–8 minutes. Toss well with the remaining blanching liquid, vegetables, sugar, benne seeds and peanuts. Transfer to 2 sterilised or very clean, dry cover jars. Store within the fridge; let stand a minimum of 3 days before serving as a facet dish.

Makes 13/4kg (33/4 lbs) pickle
change of state time: twenty five minutes
Preparation time: forty mins and drying time