Burmese Achar Recipe (Pickle)

Mixed vegetables: A combination of carrots, cauliflower, and green beans provides a variety of textures and flavors.

White vinegar: Essential for the pickling process, giving the achar its tangy taste.

Salt: Enhances the flavors and acts as a preservative.

Sugar: Balances the acidity of the vinegar and adds a hint of sweetness.

Mustard seeds: Adds a pungent, slightly spicy flavor that is characteristic of many pickles.

Turmeric powder: Provides a vibrant yellow color and earthy flavor.

Garlic: Adds a robust, aromatic flavor to the pickle.

When blanching the mixed vegetables, ensure you immediately transfer them to an ice bath after boiling. This process, known as shocking, halts the cooking process and helps maintain the vibrant colors and crisp texture of the vegetables.

• chopped mixed vegetables - Substitute with zucchini, bell peppers, and radishes: These vegetables provide a similar crunch and absorb the pickling flavors well.

• white vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a slightly sweeter and fruitier taste, which can add a unique twist to the pickle.

• salt - Substitute with sea salt: Sea salt has a more complex flavor profile and can enhance the overall taste of the pickle.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note, which can complement the other flavors in the pickle.

• mustard seeds - Substitute with coriander seeds: Coriander seeds provide a different but equally aromatic flavor that can add depth to the pickle.

• turmeric powder - Substitute with ground ginger: Ground ginger offers a warm, spicy flavor that can serve as an interesting alternative to turmeric.

• sliced garlic - Substitute with shallots: Shallots have a milder, sweeter flavor compared to garlic, which can add a subtle complexity to the pickle.

• Ensure your jar is properly sterilized before storing the Burmese achar. This helps in preventing any unwanted bacterial growth.
• Once the pickle has cooled down, transfer it to the sterilized jar. Make sure the vegetables are fully submerged in the pickling liquid to maintain their flavor and texture.
• Seal the jar tightly with a lid. Store it in the refrigerator for optimal freshness and longevity. The achar should be refrigerated for at least 24 hours before serving to allow the flavors to meld.
• For longer storage, you can keep the pickle in the refrigerator for up to 1 month. Always use a clean, dry spoon to scoop out the achar to avoid contamination.
• If you wish to freeze the Burmese achar, transfer it to a freezer-safe container. Leave some space at the top of the container to allow for expansion as the liquid freezes.
• Label the container with the date of preparation. This helps in keeping track of its freshness.
• When ready to use, thaw the pickle in the refrigerator overnight. Avoid thawing at room temperature to prevent any potential bacterial growth.
• Once thawed, consume the achar within a week for the best taste and texture.

• Place the Burmese Achar in a microwave-safe dish. Cover it loosely with a microwave-safe lid or plastic wrap. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
• For a stovetop method, transfer the pickle to a small saucepan. Heat over low to medium heat, stirring occasionally, until warmed through. Be careful not to overheat, as this can alter the texture of the vegetables.
• If you prefer a more traditional approach, use a double boiler. Place the Burmese Achar in a heatproof bowl and set it over a pot of simmering water. Stir occasionally until the pickle is warmed to your liking.
• For a quick and easy method, you can also use a steamer. Place the pickle in a heatproof dish and steam for 3-5 minutes, or until heated through. This method helps retain the crunchiness of the vegetables.
• If you have an air fryer, preheat it to 300°F (150°C). Place the Burmese Achar in an air fryer-safe dish and heat for 3-4 minutes, shaking the basket halfway through to ensure even heating.

• Saucepan: Used to combine vinegar, salt, sugar, mustard seeds, turmeric powder, and garlic, and bring them to a boil.

• Blanching pot: Used to blanch the mixed vegetables in boiling water for 2 minutes.

• Colander: Used to drain the blanched vegetables after boiling.

• Mixing spoon: Used to stir the vegetables and pickling liquid together in the saucepan.

• Sterilized jar: Used to store the pickled vegetables after they have cooled.

• Cutting board: Used to chop the mixed vegetables before blanching.

• Knife: Used to slice the garlic and chop the mixed vegetables.

• Measuring cups: Used to measure out the vinegar and mixed vegetables.

• Measuring spoons: Used to measure out the salt, sugar, mustard seeds, and turmeric powder.

Blanch in advance: Blanch the vegetables ahead of time and store them in the refrigerator to save time on the day you make the pickle.

Use pre-chopped vegetables: Buy pre-chopped mixed vegetables to cut down on prep time.

Sterilize jars early: Sterilize your jars in advance so they are ready when your achar is done.

Batch cooking: Make a larger batch of pickling liquid and store it in the refrigerator for future use.

Quick cooling: Place the saucepan in an ice bath to cool the pickle mixture faster before transferring it to jars.