Ingredients
Equipment
Method
Preparing the vegetables
- Slice the cabbage into thin strips.
- Slide the onion into thin half-circles.
- Mince the garlic.
- Remove the stems and seeds from the chilies, and julienne them.
- Remove the stems and seeds from the bell peppers, and julienne them.
- Peel, and cut the carrots into thin slices.
Making the atjar tjampoer
- In a large pot, bring the vinegar, sugar, and turmeric to a boil while stirring.
- When it reaches a boil, add all the vegetables.
- Bring it back to a boil. Then, cover with a lid, and let cook for 2 minutes.
- Remove the vegetables from the pot with a spider.
- Strain the liquid into a large bowl, through a large strainer lined with cheesecloth.
Filling the jars
- You want to work fast, the goal is to seal the jars while the content is still hot.
- Fill the jars with the vegetables. Really pack it in there.
- Scoop the pickling liquid into the jars. You may have to tap the jars on the counter to get rid of air bubbles, and you want to make sure you fill them to the rim.
- Add the seal, screw on the ring (tightly), and put them in the fridge for at least 3 days.
