Acar Cucumber Pickles Recipes

SPICY CUCUMBER PICKLES (ACAR TIMUN)

Spicy Cucumber Pickles (Acar Timun) image

Another Singaporean pickle recipe from the "Nonya Favourites" cookbook; these are a delicious twist on dill pickles. They're spicy in the sense of being spiced; if you like more heat, add more chili powder. I have also successfully used prepared grainy mustard in place of the mustard seeds. Cook time includes "pickling time" overnight.

Provided by Kitty Z

Categories Vegetable

Time 12h25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

300 g cucumbers
1 teaspoon salt
100 g carrots
2 tablespoons oil
4 slices gingerroot
1/2 teaspoon mustard seeds
1 teaspoon turmeric
1/2 teaspoon chili powder (not chili spice mix)
1/2 teaspoon sugar
1/4 teaspoon salt
2 tablespoons rice vinegar

Steps:

Cut cucumber in half lengthwise and remove the seeds. Cut flesh into 3.5 cm juliennes.
Mix 1 tsp salt with cucumbers, and let sit for 15 minutes to draw out the extra moisture.
Cut the carrot into pieces the same size as the cucumber.
Heat oil in a wok and add ginger and mustard seeds, cooking until mustard seeds pop. Stir in the turmeric and chili powder, then add the vegetables, sugar, and salt and saute for 2 minutes (do not overcook, the vegetables should stay crunchy).
Remove from heat and mix well with vinegar. Allow the vegetables to cool in the pan, then place in a jar. Refrigerate overnight before serving.

Nutrition Facts : Calories 93.2, Fat 7.2, SaturatedFat 1.1, Sodium 754.1, Carbohydrate 7.4, Fiber 1.6, Sugar 3.3, Protein 1

ACAR (CUCUMBER PICKLES)

Acar (Cucumber Pickles) image

Provided by Craig Claiborne And Pierre Franey

Categories side dish

Time 20m

Yield About two quarts, liquid included

Number Of Ingredients 12

Ingredients

2 1/2 cups water
3/4 cup white vinegar
5 tablespoons sugar
Salt to taste, if desired
3 dried hot red peppers
2 large whole cloves garlic, peeled
2 whole pieces dried turmeric, or 1/4 teaspoon powdered turmeric
6 thin slices fresh ginger
3/4 pound fresh cucumbers, trimmed and cut into 1/2-inch-thick rounds
1 medium-size sweet red pepper, about 6 ounces, cored and deveined
1 medium-size sweet yellow pepper, about 6 ounces, cored and deveined
1 small red onion, about 1/4 pound, peeled

Steps:

Combine the water, vinegar, sugar, salt, hot red peppers, garlic, turmeric and ginger. Bring to the boil and let simmer 10 minutes.
Meanwhile, prepare the cucumber rounds and put them in a bowl with a tight-fitting lid. Cut the red and yellow peppers and onion into one-inch squares and add them to the bowl. Pour the vinegar mixture over all. Seal tightly. Let stand until cool and refrigerate overnight or longer. These pickles must be made 24 hours in advance.

Nutrition Facts : @context http, Calories 30, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 235 milligrams, Sugar 5 grams, TransFat 0 grams

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