Acar / Indonesian Pickle

What is Acar?

Acar [əʧɑ] is a type of pickled vegetable that is most commonly found in Indonesia, Singapore, and Malaysia. Acar is usually prepared in bulk and can be stored in an airtight container for weeks or even months depending on conditions. Ingredients in acar vary, the most common ones are cucumber, shallots, carrots, and bird eye chili. This food usually is served with satay, martabak telur (Indonesian egg pancakes), and nasi goreng (fried rice) among others.

Tips

• To ensure the pickles last longer, make sure to properly sterilize the canning jars.
  1. Place the empty jars in a large pot and completely cover the jar with warm water.
  2. Bring the water to a boil and keep the jars submerged in the boiling water for at least 10 minutes
  3. Turn off the heat and remove the jars. Set them aside to dry (make sure the area where you leave them to dry is very clean because your clean jar can easily pick up some bacteria)
• You can peel the cucumber skin or leave it. I like to have the cucumber skin for some crunch.

Acar / Indonesian Pickle

Recipe by Catherine RicardoCourse: SaladsCuisine: IndonesianDifficulty: Easy

Servings

2

servings

Prep time

30

minutes

Cooking timeminutes

Calories

196

kcal

Easy Indonesian pickle made with cucumber, carrots, pineapple, and shallots.

Ingredients

• 1/2 lb fresh pineapple chunks

• 1 large cucumber

• 1 – 2 shallots

• 1 – 2 medium carrots

• 5 tbsp vinegar

• 3 tbsp sugar

• 1 tsp salt

• bird chili (optional)

Directions

• Peel the carrots and shallots, cut into cubes.
• Wash the cucumber and peel the skin (optional). Cut the cucumber vertically and scoop all the seeds out. Cut the cucumber in cubes.
• Cut the pineapple chunks into a smaller cubes.
• Mix all the ingredients into a bowl and add vinegar and sugar. Mix again.
• Store it in an airtight sterilized container.