Acar (Indonesian Pickled Vegetables)

Name: Acar (Indonesian Pickled Vegetables)
Prep time: 20 min
Total time: 24 h

August 30, 2020

Prep 20 min Total 24 hr

Acar (Indonesian Pickled Vegetables) - kvalifood.com

Acar timun is a quick-pickled vegetable condiment from Indonesia. Cucumber, carrot, shallot, and chili are cut small and soaked in a sweet-sour vinegar brine. It is served cold alongside rich dishes like nasi goreng, satay, and grilled meats. The pickle improves after resting overnight and keeps for a couple of weeks in the fridge.

Makes ca. 500 ml

Ingredients

300 g cucumber, firm, deseeded, cut into 1 cm cubes
120 g carrot, peeled, cut into small dice
80 g shallots, peeled, thinly sliced
5-8 bird’s eye chilies, stems removed, left whole or halved
200 ml water
50 g white sugar
1 tsp fine salt, plus extra for pre-salting
3 tbsp white vinegar (or rice vinegar)

Directions

Place the cucumber and carrot in a bowl. Sprinkle with 1 tsp salt, toss well, and let sit for 15-20 minutes.

Rinse the salted vegetables under cold running water. Drain thoroughly and squeeze gently to remove excess moisture.

Combine the water, sugar, salt, and vinegar in a small saucepan. Heat over medium, stirring, until the sugar and salt dissolve. Remove from heat.

Place the drained cucumber, carrot, shallots, and chilies in a clean glass jar. Pour the warm brine over the vegetables. Press them down so they are mostly submerged.

Let cool to room temperature, then seal and refrigerate. The acar is ready after a few hours but tastes best after 12-24 hours.

Notes

Pre-salting draws out moisture and keeps the vegetables crisp after pickling.
5 bird’s eye chilies gives moderate heat. Use 2-3 for mild, up to 15-20 for proper Indonesian-level spice.
Cut all vegetables to roughly the same size so they pickle evenly.
Keeps 1-2 weeks refrigerated in a sealed glass jar. For maximum crunch, eat within the first week.
Serve small portions alongside fried rice, satay, grilled meats, or any rich main.
For a golden color, dissolve 1/4 tsp ground turmeric into the brine. This is not traditional for acar timun but gives a nod toward the related acar kuning.