Achar (Thai-style pickled vegetables)

Fermenting and pickling has become popular again lately, but it has been going on for years. Across Asia, they do a pickle called achar, which I have adapted from a recipe I learned at the Spirit House cooking school on the Sunshine Coast. The combination of peanuts, chilli and sesame seeds is a good one. Serve this on the side of a Thai-style feast, or add rice for a tangy lunchtime salad.

Ingredients

1	Cucumber, sliced and seeds removed (Main)
1 Tbsp	Salt
2 cups	White vinegar
¼	Cabbages, sliced (Main)
2	Carrots, cut into matchsticks
¼	Cauliflower, cut into florets (Main)
3	Red chillies, finely chopped
2	Shallots, finely chopped
¼ tsp	Turmeric powder
2 Tbsp	Cooking oil
100 g	Roasted peanuts
3 Tbsp	Sesame seeds

Directions

1. Mix the cucumber with 1 tbsp salt. Leave aside in a colander to dry excess liquid for about 10 minutes.
2. Heat the vinegar gently in a pot and blanch the vegetables in batches. Set aside in a large bowl.
3. For the spice paste, blend together the chilli, shallots, and turmeric in a food processor or pound together with a mortar and pestle.
4. Heat the oil in a large frying pan or wok. Add the spice paste and gently heat.
5. Add the blanched vegetables and coat with the spice mix.
6. Add the peanuts and sesame seeds. Remove from heat, and serve. This will keep in the fridge for a couple of weeks.