Portuguese Vegetable Pickle/Achar

Although time-consuming and best made in bulk, making this Portuguese Vegetable Pickle, also known as Achar, is well worth the effort. Crunchy green chilies, shallots, and garlic soak in an aromatic, zesty, and slightly tangy vinaigrette, creating an appetizing homemade spicy vinegar pickle.

This version features only chilies, shallots, and garlic, though you can add vegetables such as long beans, French beans, carrots, white radish, or cabbage, or any other firm vegetables that pickle well (NO-COOK CUCUMBER SALAD).

The attached video shows the best method for salting and sun-drying the ingredients before proceeding with the pickling process.

  

Once prepared, allow the pickle to cool, then store it in bottles or jars. Keeping it in the fridge extends its shelf life, and it can last at least six months thanks to the preserving power of vinegar and tamarind juice, making it a long-lasting homemade pickle.

This tangy and zesty pickle is ideal for preparing ahead and serves as an appetizing side for rice meals (CURRY LEAF RICE) or a zesty addition to burgers. A classic traditional Portuguese pickle recipe.

ingredients for Vegetable Pickle/Achar
Ingredients (as needed)

Green chilies - wash, sliced into 2 or 3 pieces

Shallots - remove skin

Garlic - remove skin and wash

Salt

 

Sun-Drying

Pat dry the first 3 ingredients and  mix in the salt.

Dry them in the sun until completely dried out.

For the vinaigrette (estimates)
Ingredients
1 handful ginger - remove skin, wash and slice)
1/2 cup sugar 
1 1/2 cups vinegar 
1 tbsp full turmeric powder
2 tbsp full crushed black mustard seeds (blow away the skin)
4 tbsp oil 
Salt to taste

 

How to Make Vegetable Pickle

Heat oil and sauté ginger.
Add vinegar, sugar, turmeric powder, and salt.

Let it simmer.

Turn off the heat. 

Add sun dried ingredients and mustard seeds. 

Stir in and let it sit for at least 2 hours

Portion out into separate containers and store in the fridge.