Spicy pickled vegetables { acar }

Whenever I have excess cauliflower I like to make this pickled salad to accompany meat dishes.
To learn about its origin, please read here .
As I intend to eat the salad on the same day that it's prepared, I didn't follow the usual process of pickling. What I did was ...

Spicy "pickled" vegetables
Ingredients :-
Cauliflower
Cucumber
Carrots
ginger
garlic
vinegar
sugar
turmeric
fish sauce
spicy Hungarian chili paste (erős pista)
sesame seeds, toasted , for sprinkling


Method
1) Blanch the cut vegetable in boiling water. Start off with carrot (longer to tender) followed by cauliflower and finally cucumber. Do not over cooked as you want a little bite to the vegetables.
Set aside to drain off excess liquid on a kitchen towel. Put aside some of the boiling water to wet the salad later.
2) Grate ginger and garlic. Heat a little oil in a pan and saute the grated ginger and garlic. Once fragrant, sprinkle a pinch of turmeric and stir a bit. Next add in the spicy Hungarian chili paste, sugar to your taste and few dashes of fish sauce (not too much , as the sauce is very salty). Set aside until assembling salad.
3) Place drained vegetable into salad bowl, splash a few dashes of vinegar, and add in the cooked spiced mixture . Coat salad evenly. Taste to check the balance of sweet and sour. If needed add the water earlier.
4) Sprinkle with toasted sesame seeds before serving