Indonesia / Salad
Mixed Pickled Vegetables (Acar Campur)
Acar campur is a very simple Indonesian pickle salad. Here is one example, of which there are many variations, some of which depend on what items are in season.
Ingredients
- red pepper, fresh; seeded and sliced1
- onion, quartered1
- garlic, crushed2 clove
- terasi (shrimp paste), terasi1/2 inch cube
- macadamia nuts or almonds, or 8 almonds4
- fresh turmeric or ground turmeric, fresh or 1 tsp ground turmeric1 inch piece
- corn, sunflower, or olive oil, corn, sunflower, or olive oil1/4 cup
- white vinegar2 cup
- water1 cup
- sugar, white1/4 cup
- carrots3
- cauliflower1
- cucumber1
- white cabbage1 cup
- dry-roasted peanuts, dry-roasted; coarsely crushed1 cup
- salt, to taste1 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Place the pepper, onion, garlic, shrimp paste, nuts, and turmeric in a food processor. Blend to a paste-like consistency.
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.
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.
Blanch each vegetable separately in boiling water for 1 minute. Rinse in cold water to halt the cooking. Drain well.
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.
Remove from heat. Add the peanuts to the mixture and cool.
Once cool, cover and chill for at least 3 days before serving.
