I was never a great fan of pickled vegetables, or locally known as acar. This is mostly due to the sogginess of the vegetables and the sour taste. I used to think of acar as nothing more than vegetables on the brink of going rotten.

That was because I was trying out commercial acar at coffee shops, economy rice stalls or even restaurants. My grandma, whom I think is the greatest cook on earth, seldom makes acar and whenever she makes any, I’d give the dish a clear berth when I was younger because it looked weird and later, . . . → Read More: Pickled Spicy Carrots and Raisins