Atchar Tjampoer Kuning - assorted pickled vegetables

I hope I don't get in trouble for this but I'm posting a recipe that belongs to a dear Dutch-Indo friend of ours.  When she sent it to me, she told me it was her Mom's and that she generally didn't share it. 

Vegetables:

 

Carrots...sliced 1/2" thick and 2.5" long

Italian hot peppers, green and red...remove MOST of the seeds...slice on a angle about 1/2" wide

1 large onion, diced

4 cloves of garlic, finely chopped

1 lb bean sprouts

1 lb of string beans...again thinly sliced on an angle

1/2 head of cauliflower....little sweet florets

1 jar of cocktail onions

1 can of baby corn

1 can of sliced bamboo shoots

 

Spices;

crushed fresh garlic, ginger, tumeric, white vinegar, a little sea salt, sugar

 

In a little oil, fry the onion.....add carrots, add hot peppers and garlic..simmer for about 2 minutes.Now add about 1 tbsp of ginger and 1/2 tbsp of tumeric.  Add string beans, cauliflower and simmer for another 2 minutes, add about 1/3 cup of white vinegar...if it is too dry...add a cup of boiled water...Add a good squeeze of Yellow mustard (French's)...stir.....Add corn, bamboo shoots, cocktail onions and the small caulifower florets.....color should be a medium yellow...not orange.  Stir...add the bean sprouts....Add sugar to taste...it should be sour/sweet/spicy with a little heat.....Add more water if you need to but it should not be soupy....the cooking shouldn't take you more than 8-10 minutes...you want the vegetables to be crispy but entrenched in the spices....  At the very end, I add a little 1/2-1/2 cream to it....now it will be a creamy colored yellow.....taste it....it may need a little more vinegar or tumeric or ginger...........

 

Make a large pot of it as it lasts for a very long time,....keep it in the frig.....

 

Great with a piece of fried fish  or chicken and a little sambal on the side.