My friend Julie's mom makes the best achat -- crunchy, sweet, and tart, it's loaded with peanuts and different kinds of blanched vegetables. I always ask for the recipe when I see her, but I don't know how far I should push her for it.
I googled "achat recipe" and didn't really come up with anything more than anecdotes and pictures, so I decided to just wing it. I used cane vinegar in place of the apple cider vinegar, mostly because I only use that stuff for chicken adobo, so I've always got vast quantities on hand. I replaced the mustard seeds with some mystery masala my friend brought me from India, adding a couple of squirts of hot sesame oil, chopped peanuts and crushed red pepper. I also added a teaspoon of salt to the sugary vinegar because it seemed appropriate.
After 24 hours, I sampled -- it was okay, but it was missing a little kick. Then -- AHA! -- I decided to add a couple of tablespoons of chopped ginger and some sliced serrano peppers I got from Eckerton Hill Farmat the Greenmarket. (By the way, Eckerton Hill's serranos had zero heat as of last week. They're green and tasty, but they're not that threatening, just FYI.) That added some welcome dimension.
There's still a little room for tweaking. Next time, maybe more sesame oil. I don't think I'd add garlic, unless I were going to eat the pickles within 24 hours -- I'd be afraid of botulism. Maybe some lemongrass next time? Some blanched green beans and green cabbage? Lots of possibilities here. It's not a real achat, of course, but it's pretty damn tasty. The pickles are quite good after 24 hours; I think I like them better after a week.
Achat-style Zucchini Pickles
found on The Wednesday Chef, adapted from Zuni Cafe
2 medium zucchini, pref. different colors
1/2 small onion
1/2 red bell pepper
2 tbsp. kosher salt
1 c. cane vinegar (available at Asian/Filipino grocery stores)
1/2 c. raw sugar
1 1/2 tsp. high-quality curry powder/masala with turmeric
1 tsp. salt
A pinch of crushed red pepper
2 tbsp. chopped ginger
1/2 c. chopped roasted peanuts
Spicy sesame oil to taste (available at Japanese or Chinese grocery stores. I like the House brand in the little squirt top bottle)
1. Wash and trim the zucchini, then slice 1/16 inch thick. Slice the onion and red bell pepper very thinly. Combine veg in large bowl, add the salt and toss to distribute. Add a few ice cubes and cold water to cover, then toss with hands to dissolve the salt.
2. After about 1 hour, drain veg.
3. Combine the vinegar, sugar, salt, and curry powder in a small saucepan and simmer for 3 minutes. Set aside until cool.
4. Return the vegs to a dry bowl and pour the cooled brine over them. Add sliced serranos, crushed red pepper, chopped ginger, chopped peanuts and sesame oil. Stir to distribute the spices. Transfer the pickle to jar(s). Seal tightly and refrigerate for at least a day before serving. Eat with hot rice and fatty meat. Yums to your mums.
I can attest to the TOTAL AWESOMENESS of these pickles. And I plan to make them myself, as often as possible.
A question: Why would garlic make the stuff go anaerobic? If anything, I would think its antiseptic properties would hinder bacteria growth. Regardless, don't mess with success, I say. Plus, as you now know, some of us can't do the garlic.
Cut stored garlic in oil, of course, is prone to botulism. Conventional wisdom dictates that garlic in acid is fine, but my dad makes this amazing lime juice-fish sauce stuff with raw garlic and serranos that is the most delicious thing ever for about five days and then makes you visit the bathroom after day five or so.
So I'd be careful with the garlic.
I am so making this.