Achard

By: Jade O'Donahoo
From: Eat This, My Friend
Makes: This recipe makes a lot of pickles – about 6 jars-worth (depending on their size).
Photographer: Jade O'Donahoo; Huw Rogers

Achard is a pickled vegetable dish from Mauritius. My step-dad cooked a lot when I was a teenager and I hated everything he made (because I was one of those teenagers) – except for achard. My little sister and I both agree that achard and eggs is one of the world’s best marriages, so I highly recommend pairing.

Ingredients

Quantity	Ingredient
1/4	cabbage, finely sliced
2	carrots, peeled and cut into thin matchsticks
handful	green beans, trimmed and cut in half lengthways
2	onions, peeled and cut into half‑moon slices
1/2	cauliflower, cut into small florets
3	garlic cloves, thinly sliced
170ml	vegetable oil, plus extra for jarring
1 tablespoon	ground turmeric
2 tablespoons	mustard seeds
3 tablespoons	white vinegar

Method

While you’re preparing the vegetables, get a large stockpot of water on the stove and bring to a boil.
Drop the vegetables and garlic into the boiling water and blanch in batches for 1–2 minutes, just long enough to take off the raw edge. Drain and pat dry very well to remove the excess water.
Heat the oil in a wok or large frying pan over medium–high heat. Add the vegetables, spices and few good pinches of salt. Toss well to coat. Remove from the heat and leave to cool. Add the vinegar and stir to combine.
Drain the veggies from their liquid and place into jars with a splash of extra oil. Keep in the fridge for 2 days before eating.
The achard can be stored in the fridge for 7–10 days – I recommend giving jars as gifts to your friends and family.

Tags:: Vegetarian

Achard

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