Ingredients
- 3 cm ginger, in strips
- 200 ml white wine vinegar
- 200 ml water
- 50 g of sugar
- 1½ tsp salt
- 2 tsp turmeric
- 300 g cauliflower, in small florets
- 150 g grated carrot
- 300 g white cabbage, in strips
- Sterilized 1.5 litre preserving jar or several smaller ones
Pickled vegetables have a different taste compared to other cooking methods. Pickling, or atjar, is an ideal way of adding extra vegetables to your dishes, while giving them a different flavour than usual. So, time for a quick atjar of cauliflower, carrot, and white cabbage. If you prefer other fresh vegetables, that works too! For example, you could also add cucumber or capsicums cut into strips to this mixed pickle. Or how about green beans or pointed cabbage? It's all possible as long as you stick to the basic flavourings.
The seasonings used in this atjar are ginger and turmeric. The latter gives the well-known yellow colour. Make sure you add it to your atjar, otherwise you will not see the distinctive flavour and colour in your preserving jar!
Preparation
- Put the ginger, white wine vinegar, water, sugar, salt, and turmeric in a large saucepan and bring to the boil. Then reduce the heat.
- Add the fresh vegetables and put a lid on the pan. Let simmer for at least 15 minutes until the cauliflower is al dente.
- Spoon the vegetables into a (sterilized) preserving jar with a slotted spoon and then pour in the liquid. If necessary, top up the jar with water until all the vegetables are submerged.
- Let cool with the lid loosely on and then close the lid. Place in the fridge. You can keep the atjar for about a week.
- This mixed pickle is ideal to combine with Indonesia food or other rice dishes.
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