Achard Légumes (Mauritian Pickled Vegetables)

A staple on the island, these crunchy, tangy vegetables are perfect stuffed into a fresh baguette, or served alongside curries, rice, and noodles.

By @brendan_pang

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 0 water
• 0 salt
• 250 g carrot, julienned
• 250 g cauliflower, cut into small florets
• 250 g green beans, trimmed and sliced
• 350 g cabbage, sliced
• 0 vegetable oil
• 2 garlic cloves, crushed
• 2 shallots, sliced
• 4 green chillies, sliced lengthways
• 1 tbsp black mustard seeds, crushed
• 0.5 tbsp ground turmeric
• 0.25 cup white vinegar
• 0 salt
• 0 sugar
• 0 airtight container
• 0 vegetable oil

Instructions

1. Bring a large pot of salted water to the boil.
2. Blanch each vegetable separately for about 30 seconds, then drain well.
3. Spread the vegetables over a clean tea towel and leave to air dry for a couple of hours, preferably in the sun.
4. Heat a little vegetable oil in a wok over medium-high heat.
5. Add the garlic, shallots, and chillies, frying for 2–3 minutes until fragrant.
6. Add the crushed mustard seeds and turmeric, stirring until the spices are fragrant and infused into the oil.
7. Turn off the heat and add the dried vegetables, followed by the vinegar, a little salt, and sugar.
8. Toss everything together until well coated, then taste and adjust the seasoning with more salt, sugar, or vinegar if needed.
9. Transfer to an airtight container and drizzle with a little extra oil if needed.
10. Refrigerate overnight to allow the flavours to develop before serving.