Acar Kuning (vegetable pickle)

5 pickling (Kirby) cucumbers, peeled, seeded and cut into julienne pieces

3 medium carrots, peeled and cut into julienne pieces

1 teaspoon salt

8 Asian shallots, or 3 small red onions, coarsely chopped

3 candlenuts, crushed

2 cloves garlic

1 plump stalk lemongrass, trimmed and coarsely chopped (or 3 tablespoons thawed frozen ground lemongrass)

1 tablespoon vegetable oil

1/2 teaspoon ground turmeric

1/2 cup water

2 tablespoons distilled white vinegar or to taste

2 tablespoons sugar or to taste

Salt to taste

1 cup cauliflower florets

1/4 cup chopped green pepper

1/4 cup chopped red pepper

4 Thai red chilies, chopped, or to taste

2 salam (Indian bay) leaves

Two 1/4-inch slices fresh galangal, smashed

Place the cucumber in a colander and sprinkle with 1/2 teaspoon salt. Let it sit over the sink for 30 minutes to remove excess water. Rinse, drain thoroughly, and set aside. Repeat with the carrots.

Place the shallots, candlenuts, garlic, and lemongrass in the work bowl of a food processor and whirl until finely chopped to confetti-sized bits. You don’t want the shallots to be too watery.

Preheat a large wok over medium heat and swirl in the oil until it thins out and starts to shimmer. Scoop the lemongrass paste into the wok and sprinkle with the turmeric. Using a spatula, scrape the bottom of the wok and toss and turn the paste until the shallots turn pale and translucent, there is no trace of raw garlic, and the paste is a few shades darker, about 3 to 4 minutes.

Pour in the water and bring to a boil. Stir in the vinegar, sugar and salt. Taste and adjust seasonings if desired and take off the heat.

When the pickling mixture has completely cooled, add the cucumbers, carrots, and remaining ingredients. Add 1/4 to 1/2 cup more water if there isn’t enough of the pickling mixture to coat the vegetables. Toss to coat and transfer the pickles to an airtight container. Cover and let it sit in the refrigerator for at least 12 hours.

Fish out the bay leaves and galangal and serve the pickles cold, or warm over fried fish.

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