Ingredients with Measurements:
- 1 head of cabbage, thinly sliced
- 2 carrots, julienned
- 1 red onion, thinly sliced
- 2 cloves of garlic, minced
- 2 red chilies, sliced
- 1 cup of white vinegar
- 1 cup of water
- 1/2 cup of sugar
- 1 tablespoon of salt
- 1 teaspoon of coriander seeds
- 1 teaspoon of cumin seeds
- 1 teaspoon of turmeric powder
Special equipment needed:
- Large mixing bowl
- Glass jars with lids for storage
Step-by-step instructions:
1. In a large mixing bowl, combine the sliced cabbage, julienned carrots, thinly sliced red onion, minced garlic, and sliced red chilies.
2. In a small saucepan, combine the white vinegar, water, sugar, salt, coriander seeds, cumin seeds, and turmeric powder. Bring to a boil and stir until the sugar and salt have dissolved.
3. Pour the hot vinegar mixture over the cabbage mixture and stir well to combine.
4. Let the pickles cool to room temperature before transferring them to glass jars with lids.
5. Refrigerate the pickles for at least 24 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 5 minutes
5. Temperature:
Boiling point for the vinegar mixture
Serving size:
Makes about 4 cups of pickles
Nutritional information:
Serving size: 1/4 cup
Calories: 25
Total Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 150mg
Total Carbohydrates: 6g
Dietary Fiber: 1g
Sugar: 4g
Protein: 1g
Substitutions for ingredients:
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Red chilies can be substituted with jalapenos or serranos.
- Coriander seeds and cumin seeds can be substituted with ground coriander and cumin.
Variations:
- Add sliced cucumbers or bell peppers for extra crunch.
- Use different types of vinegar for different flavor profiles.
- Add a tablespoon of grated ginger for a spicy kick.
Tips and tricks:
- Use a mandoline or food processor to thinly slice the cabbage and julienne the carrots for even slices.
- Let the pickles sit in the refrigerator for at least 24 hours before serving to allow the flavors to meld together.
- Serve the pickles as a side dish or as a topping for sandwiches or burgers.
Storage instructions:
Store the pickles in glass jars with lids in the refrigerator for up to 2 weeks.
Reheating instructions:
The pickles are meant to be served cold and do not need to be reheated.
Presentation ideas:
Serve the pickles in a small bowl or on a platter with other pickled vegetables for a colorful and flavorful appetizer.
Garnishes:
Garnish with fresh cilantro leaves or sliced green onions for added flavor and color.
Pairings:
Serve the pickles with grilled meats or fish, or as a topping for tacos or nachos.
Suggested side dishes:
Serve the pickles with steamed rice or roasted vegetables for a complete meal.
Troubleshooting advice:
If the pickles are too sour, add a tablespoon of sugar to balance out the flavors.
Food safety advice:
Make sure to use clean and sterilized glass jars for storing the pickles to prevent contamination.
Food history:
Acar Kembang Kol is a traditional Indonesian dish that is often served as a side dish or condiment.
Flavor profiles:
The pickles are tangy, slightly sweet, and spicy with a crunchy texture.
Serving suggestions:
Serve the pickles as a side dish or as a topping for sandwiches or burgers.
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Region: Indonesian