Indonesian Spicy Pickled Vegetables

Ingredients

• 2 cucumbers, thinly sliced 2 cucumbers, thinly sliced
• 2 carrots, julienned 2 carrots, julienned
• 1 cup shredded cabbage 1 cup shredded cabbage
• 2 shallots, thinly sliced 2 shallots, thinly sliced
• 1 red chili pepper, thinly sliced 1 red chili pepper, thinly sliced
• 1 green chili pepper, thinly sliced 1 green chili pepper, thinly sliced
• 1 cup white vinegar (240ml) 1 cup white vinegar (240ml)
• 1/2 cup water (120ml) 1/2 cup water (120ml)
• 1/4 cup granulated sugar (50g) 1/4 cup granulated sugar (50g)
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• Juice of 1 lime Juice of 1 lime
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 80 kcal / 335 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 20g, 15g
• Protein: 1g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the sliced cucumbers, julienned carrots, shredded cabbage, sliced shallots, and chili peppers.
2. 2.
   In a saucepan, heat the white vinegar, water, sugar, turmeric powder, grated ginger, minced garlic, and salt over medium heat. Stir until the sugar has dissolved.
3. 3.
   Bring the brine to a boil, then remove it from the heat and let it cool for a few minutes.
4. 4.
   Pour the slightly cooled brine over the vegetables in the bowl.
5. 5.
   Add the lime juice and gently toss the vegetables to ensure they are well coated with the brine.
6. 6.
   Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld together.
7. 7.
   Serve the Indonesian Spicy Pickled Vegetables chilled as a side dish or condiment.

Treat your ingredients with care...

• Cucumbers — Ensure that the cucumbers are thinly sliced to allow them to absorb the flavors of the brine effectively.
• Turmeric powder — Use caution while handling turmeric powder, as it can stain surfaces and clothing. Consider using gloves or washing hands immediately after handling.
• Lime juice — Squeeze fresh lime juice for the best flavor. Adjust the amount of lime juice according to personal preference.

Tips & Tricks

• For a spicier version, increase the amount of chili peppers or add a few slices of bird's eye chili.
• Allow the pickled vegetables to marinate overnight for the best flavor.
• Serve the Indonesian Spicy Pickled Vegetables alongside grilled meats or as a topping for burgers and sandwiches.
• Experiment with different vegetables such as bell peppers or radishes to add variety to the dish.
• Store the pickled vegetables in an airtight container in the refrigerator for up to a week.

Serving advice

Serve the Indonesian Spicy Pickled Vegetables chilled as a side dish or condiment. It pairs well with Indonesian main dishes such as Nasi Goreng, Satay, or Gado Gado.

Presentation advice

Arrange the vibrant pickled vegetables on a serving platter or in a glass jar to showcase their colors. Garnish with fresh cilantro or mint leaves for an added touch of freshness.