Asinan Buah: Fruit Pickle in Brine from Bogor

Method8 steps

1. 1

   Step 1: Peel all the fruits except the cucumber (1), wash thoroughly and cut into small pieces. Keep it in a container or a big jar and set aside.

   Uses 1 small pineapple · 1 jicama · 1 unripe mango · 1 cucumber

2. 2

   Step 2: Blend the chillies and the shrimp paste into a fine paste.

   Uses 2 big red chillies · 2 bird’s eye chillies · 0.5 tsp roasted shrimp paste (optional)

3. 3

   Step 3: In a medium-sized pot, put the water (1 litre), sugar (200 g), salt (1/2 teaspoon) and chilli paste. Bring to boil.

   Uses Prepared chilli paste with optional shrimp paste · 1 litre water · 200 g sugar · 1/2 teaspoon salt, then adjust to taste

4. 4

   Step 4: Add the vinegar (5 tbsp) and continue cooking for around 15 minutes until the sugar has dissolved.

   Cook brine · 15 minUses Prepared hot sugar-salt-chilli brine · 5 tbsp vinegar

5. 5

   Step 5: Strain the liquid and add the lemon juice.

   Uses Cooked pickle brine · Juice from one lemon

6. 6

   Step 6: When the liquid is lukewarm, pour it on the fruit pieces.

   Uses Strained lemon-finished brine, cooled to lukewarm · Prepared fruit pieces

7. 7

   Step 7: Keep it in the refrigerator at least 2 hours or longer before serving.

   Refrigerate fruit pickle at least two hours · 120 minUses Fruit in pickle brine

8. 8

   Step 8: Sprinkle the fruits with fried peanut before serving.

   Uses Refrigerated pickled fruit · Fried peanuts for garnish, amount unspecified