Ingredients with Measurements:
- 1 large cucumber, sliced thinly
- 1 large carrot, sliced thinly
- 1/2 cup of green beans, cut into 1-inch pieces
- 1/2 cup of cabbage, sliced thinly
- 1/2 cup of red onion, sliced thinly
- 1/2 cup of pineapple, diced
- 1/2 cup of white vinegar
- 1/2 cup of water
- 1/4 cup of sugar
- 1 tablespoon of salt
- 2 red chili peppers, sliced thinly
- 1 teaspoon of turmeric powder
- 1 teaspoon of coriander seeds
- 1 teaspoon of fennel seeds
- 1 teaspoon of cumin seeds
Special equipment needed:
- A large mixing bowl
- A saucepan
- A sterilized jar with a tight-fitting lid
Step-by-step instructions:
1. In a large mixing bowl, combine the cucumber, carrot, green beans, cabbage, red onion, and pineapple.
2. In a saucepan, combine the white vinegar, water, sugar, salt, red chili peppers, turmeric powder, coriander seeds, fennel seeds, and cumin seeds. Bring to a boil and stir until the sugar dissolves.
3. Pour the hot liquid over the vegetables in the mixing bowl.
4. Stir well to combine and let cool to room temperature.
5. Once cooled, transfer the pickled vegetables to a sterilized jar with a tight-fitting lid.
6. Refrigerate for at least 24 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 5 minutes
5. Temperature:
Boiling temperature for the pickling liquid.
Serving size:
This recipe makes approximately 4 cups of pickled vegetables.
Nutritional information:
Serving size: 1/2 cup
Calories: 50
Total fat: 0g
Sodium: 590mg
Total carbohydrates: 12g
Dietary fiber: 2g
Sugars: 8g
Protein: 1g
Substitutions for ingredients:
- You can substitute white vinegar with apple cider vinegar or rice vinegar.
- You can substitute green beans with long beans or snap peas.
- You can substitute pineapple with mango or papaya.
Variations:
- You can add sliced bell peppers or jicama to the pickled vegetables.
- You can add a tablespoon of grated ginger to the pickling liquid for extra flavor.
- You can add a tablespoon of fish sauce or soy sauce to the pickling liquid for a savory twist.
Tips and tricks:
- Make sure to slice the vegetables thinly for even pickling.
- Use a sterilized jar to prevent contamination and spoilage.
- Let the pickled vegetables sit in the fridge for at least 24 hours before serving to allow the flavors to meld.
Storage instructions:
Store the pickled vegetables in the refrigerator for up to 2 weeks.
Reheating instructions:
This recipe does not require reheating.
Presentation ideas:
Serve the pickled vegetables in a small bowl or on a plate as a side dish.
Garnishes:
Garnish with fresh cilantro leaves or sliced red chili peppers for a pop of color.
Pairings:
This pickled vegetable dish pairs well with grilled meats, rice dishes, and noodle dishes.
Suggested side dishes:
Serve this pickled vegetable dish with steamed rice or a side salad.
Troubleshooting advice:
- If the pickling liquid is too sour, add a little more sugar to balance the flavors.
- If the pickled vegetables are too salty, rinse them under cold water before serving.
Food safety advice:
- Use a sterilized jar to prevent contamination and spoilage.
- Store the pickled vegetables in the refrigerator for up to 2 weeks.
- Discard any pickled vegetables that have an off smell or appearance.
Food history:
Acar Awak is a traditional Malaysian pickled vegetable dish that is commonly served as a side dish or condiment.
Flavor profiles:
This pickled vegetable dish is sweet, sour, and slightly spicy with a hint of turmeric and coriander.
Serving suggestions:
Serve this pickled vegetable dish as a side dish or condiment with your favorite Malaysian dishes.
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Region: Malaysian