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Malay Mixed Vegetable Pickle (Acar)

A quick, spicy and crunchy pickle for an authentic Malaysian taste.

Suitable for vegetarians

Malay Mixed Vegetable Pickle (Acar)


  1. Bring the vinegar to the boil in a large pan, then blanch the vegetables (one variety at a time) for about 1 minute.
  2. Remove each vegetable with a deep sieve, shaking out as much of the vinegar as possible. (The vinegar can be strained and kept for other cooking).
  3. Place the vegetables in a large bowl and stir in the sugar, peanuts and sesame seeds.
  4. In a separate bowl, mix the turmeric and chilli powder with a little water to form a paste.
  5. Heat the oil in a pan and fry the garlic over a medium heat until fragrant.
  6. Add the chilli mixture and salt, and fry for 2 minutes. Remove from the heat and allow to cool.
  7. When completely cool, add to the vegetables and mix well. Set aside, preferably overnight, before serving.

This can be stored in air-tight jars in the fridge where it will keep crisp for at least 2 months.