Acar timun (Indonesian pickle) is part of condiments that accompanies many dishes from fried rice to meat dishes. Spicy, sweet, and sour!
If Korea has kimchi, Indonesia has a similar type of pickle called acar. It is a very popular condiment that you can spot it easily from street vendors to a high-end restaurant, but in a different presentation. If you’re new to pickling, making acar timun is not difficult at all.
Making acar is so easy and it only requires a few ingredients that are:
- Vinegar. You will need distilled white vinegar in this recipe
- Salt, sugar. Use kosher salt or canning salt
- Cucumber, carrot, shallot, red chilies. These are the basic ingredients in making acar although some places do not add red chilies and keep it simple
How to make acar timun
Making acar timun won’t take you all day and only takes a few minutes to prep. And here are the steps:
- Prep the vegetables and cut them into small pieces
- Pickle the vegetable by boiling water, vinegar, and salt; then, add all the vegetables into the pot
- Transfer to a glass jar and store it in the fridge
- Be sure to give it a good scrub to remove the wax if your cucumber is waxed
- Do not use iodized salt as iodine tends to give canned goods some unnatural, funny shades of color and leave sediment at the bottom of the jars
- Use fresh vegetables for better taste and crunch
- Overnight is best. Let it sit in the fridge overnight for a better result
Store acar in an air-tight container or glass jar and in the fridge. An unopened jar stays fresh for up to 2 months and once opened, it is better to enjoy it within 7-10 days.
What to eat with acar timun
Making condiments should not be difficult and this acar timun (Indonesian pickle) will be your new favorite!
Acar Timun (Indonesian Pickle)
- 2 cucumbers
- 2 carrots
- 15 Asian shallot peeled and halved
- 20 Thai red chilies remove the stems
- 2 cups water
- 4 tablespoons sugar
- 4 tablespoons white vinegar
- 2 teaspoons salt
- Cut the cucumber into half vertical, remove the seeds; then, cut into small cubes.
- Peel carrots and cut into small cubes.
- Boil water, sugar, salt, and vinegar in a pot until sugar dissolves. Turn off the heat and add all the vegetables into the pot. Let it soak for 10 minutes and transfer the pickle to clean glass jars. Store in the fridge.