In Malaysian cuisine, at least one pickled dish (acar) is offered with every meal — it provides a bold flavor contrast to the other dishes. Our recipe isn't traditional, but it serves the same purpose.
•Pickling liquid can be made 1 day ahead and chilled, covered.
•Vegetables can be blanched 1 day ahead and chilled separately in sealed plastic bags lined with paper towels.
Recipe information
Total Time
1 hr
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Bring vinegar, sugar, ginger, salt, garlic, and cloves to a boil in a small saucepan, stirring until sugar is dissolved, then remove from heat and let steep, uncovered, 30 minutes. Discard cloves.
Step 2
While pickling liquid steeps, blanch carrots in a 6- to 8-quart pot of boiling salted water 30 seconds, then transfer with a large slotted spoon to a bowl of ice and cold water to stop cooking. Lift out carrots with slotted spoon and drain in a colander. Transfer to paper towels and pat dry.
Step 3
Blanch snow peas in same pot of boiling water 30 seconds, then transfer to ice water, drain, and pat dry in same manner. Cut each snow pea lengthwise into 4 strips.
Step 4
Blanch cabbage in same pot of boiling water 5 seconds, then transfer to ice water, drain, and pat dry.
Step 5
Just before serving, toss vegetables with pickling liquid and chile in a large bowl.
