Spicy Indonesian Fruit Pickle
Ingredients
- 1 jicama
- 1 mango
- 2 cucumbers
- 200 ml water
- 110 grams sugar
- 4 teaspoons vinegar (can be substituted with lime juice, lemon juice, citric acid, or tamarind water)
- 5 curly red chilies
- 2 bird's eye chilies
- 1/2 teaspoon salt
- 1/4 teaspoon baked shrimp paste (optional)
- roasted peanuts
Preparation
Peel and slice the jicama and mango, and slice the cucumbers without peeling.
Grind the chilies and shrimp paste, and set aside.
Boil water, add sugar until dissolved, add the ground chilies and shrimp paste, turn off the heat, and let it cool.
Add salt and vinegar, and adjust the taste.
Soak the fruit slices in the pickling sauce, store in the refrigerator, or add ice cubes if serving immediately.
Tips
The shrimp paste is optional and can be omitted if not desired.
Sprinkle with roasted peanuts before serving for added crunch.
