Step 1

PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

Step 2

WASH cucumbers. Remove blossom and stem ends, quarter lengthwise, and seed.

Step 3

CUT cucumbers and carrots into 1.5-inch sticks.

Step 4

PLACE cucumber, carrot, and cauliflower on a towel to dry while preparing other ingredients.

Step 5

GRIND peanuts in a food processor then toast them lightly in a heavy skillet with sesame seeds.

Step 6

COMBINE onions, chilies, gingerroot, and garlic in a blender or food processor. Purée to a paste. In a large deep stainless steel saucepan, combine purée, vinegar, sugar, salt, and turmeric. Bring mixture to a full rolling boil. Stir frequently to prevent scorching and then boil gently, uncovered, for 5-10 minutes, or until the mixture thickens slightly.

Step 7

ADD peanut mixture and vegetables to sauce. Stir frequently and return the mixture to a boil. Reduce heat and boil gently, uncovered, for 5 minutes.

Step 8

LADLE achar into hot jars leaving 1/2-inch of headspace. Remove air bubbles, wipe the rim, center the lid on the jar, and apply the band until the fit is fingertip tight.

Step 9

PROCESS jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.