Achards de Legumes (Vegetable Achards) is a traditional New Caledonian recipe for a classic quick pickle of mixed vegetables flavoured with turmeric, ginger and chillies and preserved in oil that's typically served as a relish or accompaniment. The full recipe is presented here and I hope you enjoy this classic New Caledonian version of: Vegetable Achards (Achards de Legumes).
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Ingredients:
200g green beans, cut into small pieces
200g cabbage (I like Savoy for this)
200g carrots, grated
2 onions, very finely sliced
One or two red chilies, according to your taste
3cm piece of ginger, grated
1 tbsp turmeric or curry powder
1l sunflower oil
2 garlic cloves, crushed
Salt and freshly-ground black pepper, to taste
Vinegar, to taste (a blend of white and red wine vinegars)
Method:
Place a saucepan over medium heat. Add a little of the oil and use to fry the ginger, garlic and turmeric (or curry powder) for about 90 seconds, or until aromatic.
Add the prepared vegetables and cook for 5 minutes (the vegetables should remain very crisp). Transfer to a bowl and set aside to cool.
Once the vegetables have cooled moisten with oil and add vinegar to taste (you want them a little tart).
Pack into jars, seal and store in your refrigerator.
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