Acar

Ingredients

Vegetables

• 3cucumbers, seeded and cut in batons
• 2carrots, cut in batons
• 12shallots, peeled and left whole
• 2red chillies, sliced
• 1 tbspsalt

Pickle

• 200 mlwhite vinegar
• 100 mlwater
• 80 gsugar
• 1 tspsalt
• 2 tspground turmeric
• 4 clovesgarlic, sliced
• 2cm ginger, sliced
• 1 tbspneutral oil

To serve

• nasi goreng, satay or fried fish

Directions

1. Seed the cucumbers by running a teaspoon down the middle of each half. The seedy core holds water and turns the jar limp within a day, which is the usual reason a home acar disappoints.
2. Toss the cucumber and carrot with the tablespoon of salt and leave in a colander for 30 minutes, then squeeze out the water by the handful and pat dry.
3. Heat the oil in a small pan and fry the garlic, ginger and turmeric for a minute until fragrant, then add the vinegar, water, sugar and salt and bring to a simmer. Frying the turmeric first is what gives acar its colour and takes off the raw earthy edge.
4. Take the pickle off the heat and cool it completely. Hot pickle poured over cucumber cooks it soft.
5. Pack the vegetables, shallots and chilli into a jar and pour over the cold pickle so everything is submerged.
6. Leave two hours at room temperature, then refrigerate. It is good after two hours and better the next day.
7. Serve a spoonful alongside rich fried dishes. It keeps two weeks in the fridge, softening slowly.

Technique

• Seed and salt the cucumber. Both steps, every time — this is what keeps it crunchy.
• Cool the pickle before pouring. The single most common mistake.
• It is a fresh pickle, not a preserve. Two weeks in the fridge is its life.

Substitutions

• Cauliflower, long beans or pineapple, all of which go into regional versions.
• Rice vinegar for white, which is milder.
• Candlenut and lemongrass ground into the paste for acar kuning, the fuller Javanese version.

Variations

• Acar kuning is the yellow Javanese version with a fried spice paste base.
• The Malaysian acar awak adds peanuts and sesame and is far more substantial.

History

Served alongside rich Indonesian dishes such as nasi goreng and satay to cut the fat and sweetness.

Frequently asked questions

What is Acar?

Acar is a fermented & pickled from Indonesia: cucumber, carrot and shallot pickled in vinegar with turmeric and chilli. Served alongside rich Indonesian dishes such as nasi goreng and satay to cut the fat and sweetness.

How long does Acar take to make?

Acar takes 25 min plus 2 hours of preparation and 10 min of cooking. The recipe makes fills a 750 ml jar. It is rated easy to make.

What can I substitute in Acar?

Yes, within limits. Cauliflower, long beans or pineapple, all of which go into regional versions. Rice vinegar for white, which is milder. Candlenut and lemongrass ground into the paste for acar kuning, the fuller Javanese version.