Indonesian Spicy Pickled Vegetables
Ingredients
- 250 g carrots, diced
- 250 g cucumber, seeds removed, diced
- 250 g pineapple, cut into fans
- Green bird's eye chilies, as needed
Blended spices
- 8 large red chilies
- 25 red bird's eye chilies
- 8 kaffir lime leaves
- 10 shallots
- 1 thumb-sized piece of ginger
- 400 ml water
- Salt, sugar, vinegar as needed
Preparation
Blend the spice ingredients into a smooth mixture.
Boil the blended spices until they start to thicken, then cool.
Mix the cooled spice mixture with all the pickle ingredients.
Stir well and taste. Adjust with sugar or vinegar as needed to achieve the desired sweet-sour flavor.
