Indonesian Achar Pickled Vegetables Recipes

ACAR - INDONESIAN PICKLE

Steps:

• Prep the vegetables: Scrub/peel the cucumber, remove the seeds, and cut it into small cubes. Peel carrot and shallot and cut them into small cubes. Chop red chilies. Please make sure that the cucumber, carrot, and shallot are all about the same size. You should get about 3 cups of vegetables.
• Salt the vegetables: Sprinkle chopped vegetables with about a teaspoon of salt in a mixing bowl and set aside for 10 minutes. Salting reduces the water content from the vegetables and makes the pickle crispier. Salt chilies separately if you don't want a spicy pickle. Wash the vegetables under running water and strain with a colander. Set aside.
• Pickle the vegetables: Boil water, sugar, salt, and vinegar in a pot until sugar dissolves. Turn off the heat and add all the vegetables into the pot. After 10 minutes of resting period, transfer the pickle to clean glass jars. You should be able to fill four 8-ounce glass jars.
• Storing and serving the pickle: Let the pickle cool slightly before storing it in the fridge. It is best to rest the pickle for at least one day to develop the flavor before serving. An unopened jar should stay fresh for up to two months. Once open, please consume the pickle within one week.

ACAR

Steps:

• Wash all vegetable. Dice cucumber into ¼ inch cube. (if using smaller cucumber such as Persian, cut in ½ lengthwise, then slice about ¼" thick to create moon-shape). Discard the stem of bird's eye chili pepper. Peel shallot and cut in half or fourth or into smaller pieces depends on how big the shallots you're using.
• In a small saucepan or pot, combine all ingredients for pickling solution. Bring mixture to a boil over medium heat. Turn off heat and immediately add shallots. Let mixture cool down to room temperature.
• Add remaining ingredients.
• Place acar in a glass jar with a tight-fitting lid and refrigerate.

ACHAR (INDONESIAN QUICK PICKLES)

Steps:

• Cut the cucumber, carrots, and onion into julienne strips.
• Place all vegetables in a medium-large glass bowl, sprinkle with salt and toss to combine.
• Let stand at room temperature for 30 minutes.
• Put the vegetables in a colander and rinse under cold water to remove the salt, drain well.
• Combine the vinegar, water, and sugar in a small saucepan.
• Heat until the sugar is dissolved and the liquid is boiling.
• Immediately pour over the vegetables in the bowl, toss to combine.
• Cover and refrigerate for at least 3 hours.
• Serve cold.