Ingredients with Measurements:
- 2 cups of mixed vegetables (carrots, cucumber, cabbage, long beans, and shallots)
- 1 cup of white vinegar
- 1 cup of water
- 1 cup of sugar
- 2 teaspoons of salt
- 2 teaspoons of turmeric powder
- 2 teaspoons of coriander seeds
- 2 teaspoons of fennel seeds
- 2 teaspoons of cumin seeds
- 2 teaspoons of mustard seeds
- 2 red chilies, sliced
- 2 cloves of garlic, sliced
Special equipment needed:
- A large mixing bowl
- A saucepan
- A sterilized jar with a tight-fitting lid
Step-by-step instructions:
1. Wash and cut the mixed vegetables into small pieces.
2. In a large mixing bowl, mix the vegetables with salt and turmeric powder. Let it sit for 30 minutes.
3. In a saucepan, combine the white vinegar, water, sugar, coriander seeds, fennel seeds, cumin seeds, and mustard seeds. Bring to a boil and stir until the sugar dissolves.
4. Add the sliced chilies and garlic to the saucepan and let it simmer for 5 minutes.
5. Drain the mixed vegetables and add them to the saucepan. Cook for another 5 minutes.
6. Remove from heat and let it cool down to room temperature.
7. Transfer the pickles into a sterilized jar and store in the refrigerator.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 120
Fat: 0.5g
Carbohydrates: 29g
Protein: 1g
Sodium: 800mg
Fiber: 2g
Substitutions for ingredients:
- You can use any vegetables of your choice.
- You can use apple cider vinegar instead of white vinegar.
- You can use honey instead of sugar.
Variations:
- You can add sliced pineapple or mango for a sweet and sour taste.
- You can add lemongrass or ginger for a more aromatic flavor.
Tips and tricks:
- Make sure to use a sterilized jar to prevent bacteria growth.
- You can adjust the amount of sugar and salt according to your taste preference.
- You can add more chilies if you prefer a spicier taste.
Storage instructions:
Store the pickles in a sterilized jar with a tight-fitting lid in the refrigerator for up to 2 weeks.
Reheating instructions:
The pickles can be eaten cold or at room temperature.
Presentation ideas:
Serve the pickles in a small bowl or on a plate as a side dish.
Garnishes:
You can garnish the pickles with chopped coriander or sliced red chilies.
Pairings:
The pickles can be served with rice dishes, grilled meats, or sandwiches.
Suggested side dishes:
You can serve the pickles with steamed rice, stir-fried vegetables, or soup.
Troubleshooting advice:
- If the pickles are too sour, add more sugar.
- If the pickles are too salty, add more water.
Food safety advice:
- Make sure to use clean utensils and equipment when making the pickles.
- Store the pickles in a sterilized jar to prevent bacteria growth.
Food history:
Acar Rampai is a traditional Malay pickles that is commonly served as a side dish in Malaysia, Indonesia, and Singapore.
Flavor profiles:
The pickles have a sweet, sour, and spicy taste with a hint of turmeric and coriander.
Serving suggestions:
Serve the pickles as a side dish with your favorite main course.
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Region: Malaysian