
Mixed Vegetable Pickle
The mixed vegetable pickle recipe can be made with a variety of vegetables.
Ingredients
- 1 fresh red chilli seeded and sliced
- 1 onion quartered
- 2 garlic cloves crushed
- 1/2 in cube terasi
- 4 macadamia nuts or 8 almonds
- 1 in fresh turmeric peeled and sliced, or 1 tsp ground turmeric
- 2 floz sunflower oil
- 16 floz white vinegar
- 8 floz water
- 2 oz granulated sugar
- 3 carrots
- 8 oz green beans
- 1 small cauliflower
- 1 cucumber
- 8 oz white cabbage
- 4 oz dry-roasted peanuts roughly crushed
- salt
Instructions
- Place the chilli, onion, garlic, terasi, nuts and turmeric in a food processor and blend to a paste, or pound in a mortar with a pestle.
- Heat the oil and stir-fry the paste to release the aroma. Add the vinegar, water, sugar and salt. Bring to :he boil. Simmer for 10 minutes.
- Cut the carrots into flower shapes. Cut the green beans into short, neat lengths. Separate the cauliflower into neat, bite-size florets. Peel and seed the cucumber and cut the flesh in neat, bite-size pieces. Cut the cabbage in neat, bite-size pieces.
- Blanch each vegetable separately, in a large pan of boiling water, for 1 minute. Transfer to a colander and rinse with cold water, to halt the cooking. Drain well.
- Add the vegetables to the sauce. Slowly bring to the boil and allow to cook for 5 - 10 minutes. Do not overcook — the vegetables should still be crunchy.
- Add the peanuts and cool. Spoon into clean jars with lids.
Calories: 1045 kcal
Carbohydrates: 105 g
Protein: 26 g
Fat: 61g
Saturated Fat: 7 g
Sodium: 581 mg
Potassium: 2371 mg
Fiber: 22 g
Sugar: 68 g
Vitamin A: 16503 IU
Vitamin C: 242 mg
Calcium: 276 mg
Iron: 6 mg